Novel Technologies for Food Processing

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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.

Senior Researchers

Olga Martin
Pedro Élez
Gemma Oms
Albert Ibarz
Robert Soliva
Isabel Odriozola
Laura Salvia

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