Chalenge tests
Observe microbial growth or inactivation in the food product during processing or shelf-life
Development of new products
Development of new food products: formulation and process design, semi-industrial validation, complete product characterization, and shelf-life studies.
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.
Pilot Scale Food Extrusion
Food innovation center with capacity for innovative formulations and processes. Assess to kitchen appliances, formulation equipment, food extruders, capacity for stabilisation of ingredients and development of small test batches for […]
Texturometry / Viscosity
Characterize, compare and monitor the texture of a product