Novel Technologies for Food Processing

• 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.

• 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

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.