Enzymatic hydrolysis processes
Valorisation of by-products, extraction of molecules/compounds of interest. Extraction and/or concentration of protein hydrolisates and/or hydrocolloids from byproducts/waste/seaweed with different applications.
Fast and ultra-sensitive contaminant detection tools
Strategies for the detection, prevention and mitigation of food risks: biological contaminants (pathogenic microorganisms, marine biotoxins, mycotoxins) and chemicals (allergens, heavy metals, drug residues, etc.) Development of early risk detection […]
HyperSpectral Imaging (HSI) / NIR
Food characterisation and non-conformity identification for quality control. Non-destructive and non-invasive qualitative and quantitative characterization of food and non-food matrices in industrial processes.
In vitro functionality tests and biochemical methods
Assessment of the functional properties and the digestibility and bioavailability for the human organism of different food products
Microwave-assisted extraction (MAE)
Utilization of microwave radiation to heat solvents in contact with a sample. Rapid internal heating leads to cellular disruption, releasing target compounds to the solvent.
Oil extration (olive oil mill and centrifugation system)
Supercritical fluid extraction (SFE)
Extracting bioactive compounds from complex matrices using CO2 with minimal alteration to their functional properties. Green safe technology: an alternative to organic extraction. Can be used to extract flavour, fragrance, […]