Associate Professor, University of Lleida
The fundamental objective of my research activity is the development of processing strategies for obtaining shelf-stable lightly processed food products. On the one hand, I am working on the study and development of several emerging non-thermal food processing technologies (pulsed electric fields, pulsed light, cold atmospheric plasma, ultrasounds) as a way for obtaining food products that are safe and nutritious without losing their fresh-like characteristics. On the other hand, I am interested in the design of innovative food packaging strategies for the shelf-life extension of minimally-processed products. I am currently involved in the development of edible coatings as carriers of antioxidant and antimicrobial compounds using nanotechnological approaches.