Controlled atmospheres conservation
Extends the shelf life of food preserving the nutritional quality and taste
Convective dehydration
Make changes to the nutritional value and flavours of food while significantly reducing its weight, making it ideal for long-term storage and transport
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 […]
Fermentation
Make changes to the nutritional value and flavours of food while improving shelf-life
Freeze-drying
Preserves the flavor, texture, and nutritional value of food while significantly reducing its weight, making it ideal for long-term storage and transport
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.
IoT and Blockchain
Traceability, transparency and fraud control in food products. To maintain a complete and inviolable traceability of the product, and to issue unique and inviolable digital certificates of the 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.
Modified Atmosphere Packaging (MAP)
Packaging process in which the atmosphere inside the package is modified.