Murcia FOOD 2025

STUDIES ON THE PRODUCTION OF NOVEL FERMENTED DRINKS FROM SWEET WHEY

RESEARCH ON IMPROVING BREAD QUALITY BY ADDING FRUITS FROM THE PRUNUS GENUS

POSSIBILITIES OF USING DIFFERENT GERMINATED PSEUDOCEREALS IN BREAD MAKING

TOOLS FOR SUSTAINABILITY AND DIGITAL TRANSFORMATION OF THE AGRO-FOOD SECTOR . DIGISOST

ENVIRONMENTAL VALIDATION OF THE SUSTAINABLE MANAGEMENT OF OLIVE EFFLUENTS AS AN HERBICIDAL AGENT

NEW THERMAL TREATMENTS FOR STABILIZING HEAT-SENSITIVE FRUIT AND VEGETABLE PRODUCTS

TECHNOLOGICAL, SENSORY AND NUTRITIONAL ASSESSMENT OF FUNCTIONAL INGREDIENTS FOR FOOD APPLICATIONS

DEVELOPMENT OF GLUTEN-FREE SOURDOUGH BREAD ENRICHED WITH BROCCOLI

BY-PRODUCTS

 DEVELOPMENT OF FUNCTIONAL MEAT PRODUCTS WITH BYPRODUCTS FROM ARTICHOKE INDUSTRY

DEVELOPMENT OF FUNCTIONAL BREADSTICK ENRICHED BY EXTRACTS FROM ARTICHOKE INDUSTRIAL WASTES AS SOURCE OF BIOACTIVE PHENOLIC COMPOUNDS

FINE TUNING EXTRUSION PROCESSING PARAMETERS TO ENHANCE THE TEXTURAL AND NUTRITIONAL QUALITY OF SOY BASED MEAT ANALOGS

DOES SAMPLING PLAY A ROLE IN FOOD SAFETY? HOW RIGHT EQUIPMENT IS IMPORTANT TO ENSURE PROPER MICROBIOLOGICAL SAMPLES

 EVALUATING THE IMPACT OF LEACHING ON THE NUTRITIONAL COMPOSITION AND BIOACTIVE POTENTIAL OF QUERCUS PYRENAICA ACORN FLOUR

EXPLORING THE POWER OF LEMON CO-PRODUCTS: POTENTIAL APPLICATION IN EDIBLE COATINGS

TAILORING FOOD PRODUCTS TO MEET THE NUTRITIONAL NEEDS OF SENIORS: THE DIET65+ PROJECT

NATURAL-BASED STRATEGIES IN PRE-AND POST-HARVEST HANDLING AND VALUE ADDITION OF SUBTROPICAL CROPS.

BREAKFAST CEREALS: INSIGHTS INTO MARKET DIVERSITY, NUTRITIONAL VALUE, AND POTENTIAL INNOVATION

ONE HEALTH APPROACH AS PROMOTER OF SUSTAINABLE FOOD SYSTEM

 MAGNETIC SOLID-PHASE EXTRACTION FOR THE DETERMINATION OF DYES IN CANDIES USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO MASS SPECTROMETRY

DRIEDOLIVES: A BYPRODUCT OF OLIVE GROWING WITH THERAPEUTIC POTENTIAL FOR CHRONIC INFLAMMATION.

NON-INVASIVE NEAR INFRARED SPECTROSCOPY (NIRS) FOR ON-LINE SODIUM CONTENT PREDICTION IN DRY-CURED HAM SLICES: DEVELOPMENT OF

TEMPERATURE-COMPENSATED MODELS

DETECTION AND QUANTIFICATION OF MELAMINE IN MILK POWDER BY NIR SPECTROSCOPY

 INTELLIGENT WASTE BINS TO REDUCE FOOD WASTE IN DIFFERDANGE: A DATA-DRIVEN APPROACH

EVALUATION OF THE VALUE CHAIN IN THE CULTIVATION OF MEDICINAL PLANTS WITH THE PURPOSE OF OPTIMIZING THEIR VALUE IN THE FORM OF ORGANIC TEAS

PREDICTIVE ANALYSIS OF ALLERGENS IN NOVEL FOODS BY USING ADVANCED PROTEOMIC AND BIOINFORMATIC TOOLS

A ONE HEALTH APPROACH TO MICROPLASTICS RISK ASSESSMENT IN THE FOOD ECOSYSTEM

INNOVATIVE SUSTAINABLE CLUSTER FOR OLIVE VALUE CHAIN

COMPARISON OF NUTRITIONAL AND FUNCTIONAL PROPERTIES OF SINGLE-CELL PROTEIN FROM SACCHAROMYCES CEREVISIAE AND SOY PROTEIN FOR MEAT SUBSTITUTE APPLICATIONS.

 OOPTIMIZATION OF A SOLID-LIQUID EXTRACTION METHOD FOR BLACKBERRY FRUITS BIOACTIVE COMPOUNDS USING A BOX-BEHNKEN DESIGN.

POWER PROTEINS: UNLOCKING THEPOTENTIAL OF CEREALS & PULSES

ISOLATION AND CHARACTERIZATION OF EPS-PRODUCING LACTIC ACID BACTERIA FROM ARTISANAL SOURDOUGHS

BEHAVIORS ENVIRONMENTAL GUIDELINE AT THE GROCERY SHOP. WHY THIS MATTERS?

NOVELANTIMICROBIAL COATINGS AND PACKAGINGIN THE MEDITERRANEAN (NOVAPACK)

 BLOOD4GOODS: VALORIZING PORCINE BLOOD AS A SUSTAINABLE HIGH-PROTEIN AND IRON-RICH INGREDIENT

LABELLING AND TRACEABILITY OF POTATOES IN THE CANARY ISLANDS: AN ISOTOPIC APPROACH

ADAPTA INDUSTRIA PROJECT

 CHARACTERIZATION OF LOW-CADMIUM ACCUMULATING GENOTYPES IN BREAD WHEAT (TRITICUMAESTIVUML.)

EMPOWERING AGRI-FOOD AND LOGISTICS INNOVATION IN CONTINENTAL EUROPE AND OUTERMOST REGIONS: INSIGHTS FROM THE STARRISE PROJECT

DEVELOPMENT OF BIO

BASED AND BIODEGRADABLE PLASTICS FOR ACTIVE FOOD PACKAGING FROM MIXTURES OF INGREDIENTS AND ACTIVE SUBSTANCES FROM AGRO INDUSTRIAL WASTE. ET1APLAUSO

RESEARCH ON ENCAPSULATION AND MICROENCAPSULATION OF STRAWBERRY EXTRACTS. ET2FRESACAPS

APPLICATION OF ADVANCED OXIDATION TECHNOLOGIES FOR THE TREATMENT OF SPECIFIC CONTAMINANTS IN FOOD INDUSTRY WATERS ET3 OXICLEAN

OBTAINING FUNGAL CHITOSAN FROM THE VALORISATION OF AGRO FOOD BY PRODUCTS GENERATED IN THE REGION OF MURCIA: VALIDATION IN FOOD USE AND SUSTAINABLE MATERIALS. ET4CHITOSAN

RESEARCH ON THE DEVELOPMENT OF TECHNOLOGIES FOR THE REDUCTION OF SUGARS IN JUICES AND REVALORIZATION OF EXTRACTED SUGARS AS HEALTHY INGREDIENTS. ET2ECOSUGARS

DEVELOPMENT OF ACTIVE FOOD PACKAGING FROM SUSTAINABLE RESOURCES. ET1ALPACA

CHARACTERIZATION AND OPTIMIZATION OF BIOCONSERVATIVE PRODUCTION THROUGH THE USE OF FERMENTERS ET5BIOPRESERV

PLANT-BASED ALTERNATIVES OF FERMENTED FOODS: YOGURTS AND KOMBUCHA, NUTRITIONALLY COMPLETE AND WITH DESIRABLE ORGANOLEPTIC CHARACTERISTICS FOR CONSUMERS. FORMENTERA

SUSTAINABLE SOLUTIONS FOR DIETARY FIBER EXTRACTION FROM BROCCOLI AND OTHER BRASSICAS

NEW FUNCTIONAL SYRUP OBTAINED FROM THE REVALORIZATION WITH SUSTAINABLE TECHNIQUES OF THE MANDARIN PEEL BY PRODUCT ECOSYRUP01

SUSTAINABLE PROTEIN RECOVERY FROM SOFT CAPSULE TRIMMINGS USING GREEN EXTRACTION METHODS. GREENCAPSU

REVALORIZATION OF PEACH AND APRICOT BY-PRODUCTS THROUGH INNOVATIVE EXTRACTION TECHNOLOGIES: CHARACTERIZATION AND BIOACTIVITY ASSESSMENT.

ECOSISTEMA PARA EL IMPULSO DE LA INNOVACIÓN ALIMENTARIA: LAS TECNOLOGÍAS EXTRACTIVAS SOSTENIBLES Y ÓMICAS AL SERVICIO DE LA NUTRICIÓN FUNCIONAL