The University of Lleida (UDL) is the second most influential scientific institution of the world in terms of food science and technology, according to the study by Thomson Reuters company on the state of innovation in 2015. This company owns the prestigious Web of Science, an online service for scientific information on 36 million records from more than 230 disciplines, the UDL located just below the University of British Columbia, Canada.
The report “The future is open. 2015 State of Innovation,” recently published, highlights that UdL researchers have published 565 articles on science and technology of food between 2004 and 2014. The impact of the events, ie how often refers to publications on the average in this area is 1.81. In the case of the University of British Columbia, are recorded 400 articles, with an impact of citations of their researchers 1.99. Thirdly, there is the South Dakota State University in the United States, with 317 articles and impacts 1.79.
In the case of the University of Lleida, most of the publications in this area are the result of the work of experts from the School of Agricultural Engineering (ETSEA) and its research center Agrotecnio, primarily the Department of Food Technology. Searches are around areas such as food technology, agronomy and animal production, among others, according to the Vice President for Research, Jaume Puy. The report highlights the UDL investigations on the microbiological quality of fresh food, vegetables and sprouts in retail establishments, or changes in the virgin olive oil in storage.