Novel Technologies for Food Processing

191, Rovira Roure Avenue

25198 (Lleida) – Spain

+34 973 702593

olga.martin@udl.cat

Goals

  • Development of safe food products with increased quality and functionality
  • Increase of competitiveness of the fruits and vegetables industry by obtaining high-value by products with less environmental impact by minimizing wastes
  • Optimization of processing conditions for extended shelf life

Research Lines

  • Food safety, quality and functionality through non-thermal processing, with a focus on fruits and vegetables.
  • Edible films and coatings; nano-emulsions and nano-coatings.
  • By-products characterisation and valorisation from fruits and vegetables processing.

Main activities

  • Small-scale food processing studies
  • Evaluation of microbiological, enzymatic, physical, chemical and sensorial properties as well as health-related compounds
  • Definition of the best conditions for obtaining products with specific characteristics
  • Food shelf life determination through modelling of relevant phenomena
  • Transference of results to the food industry

International Impact

Pioneering the study and development of nonthermal food processing technologies in Europe. Internationally-recognized expertise regarding the development of strategies for the preservation of minimally processed plant-based products.

Postdocs

Raquel Ibarz 

PHD students

Raúl Blanco
Anna Molet
Frank Oblitas
Marta Olivan
Jaume Palau
Júlia Teixé
Ana Turmo
Ana Álvarez
Mohsen Ramezani
Alina Marie Manthei
Harold Antonio Pájaro