Conventional and Emerging Technologies (Thermal and Non-Thermal)
Inov.linea is characterized with two main aspects: the scale-up of food manufacturing processes, up to TRL 6 to 9, and the access to new or emerging technologies. Regarding scale-up, Inov.linea […]
Development of new products
Development of new food products: formulation and process design, semi-industrial validation, complete product characterization, and shelf-life studies.
Fermentation and hydrolysis
Fermentation and/or hydrolysis tanks with a heating and cooling jacket, temperature control, and the option of pre-sterilizing the system. Air/gas can be added laterally to the tank. Stainless steel equipment […]
Heat Treatments
Pilot-scale heat treatment of liquid and semi-viscous products, with equipment scalable to industrial levels. Various heat exchangers are available: – Plate heat exchangers: for pasteurization treatments with different holding sections. […]
Omic technologies (transcriptomics, metagenomics and proteomics)
Optimization of bioactive production and/on biorefinery process. Functional characterization of new products/ingredients. Maximise production or recovery of bioactives. Prototyping and industrial development of functional foods, from a personalized nutrition perspective.
Vacuum Microwave Drying
Microwave drying under vacuum is a fast one-step process that works by creating a vacuum and then applying heat (sometimes referred to as microwave energy vacuum drying). Total processing time […]