Postharvest Biology and Technology
- Development of new vegetal products (minimally-processed and juices)
- Evaluation of fruit and vegetable quality throughout conservation
- Shelf life and challenge test studies
- Evaluation of microbiological hazards and control of biofilms in food processing
- Development of biopreservation strategies to control food-borne pathogens and spoilage microorganisms in fresh and processed fruit and vegetables
- Application of physic/chemical treatments to improve the microbiological quality and safety of food
- Evaluation of bioactive compounds obtained from raw materials and by-products of animal and vegetable origin
- Development of new products of food interest using microorganisms
Research group
Postharvest Biology and Technology
Contact person
Inmaculada Viñas