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20–21 May 2025 | Murcia, Spain

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ExpertiseUpdated on 10 February 2025

Food Processing: Reduction of harmful compounds

Javier Cervera March

R&D Management in Food Science at Universitat Politècnica de València - FoodUPV

Valencia, Spain

About

Food processing (at industrial and domestic levels) can lead to the formation of unwanted compounds that are harmful to food quality and safety under certain conditions, such as acrylamide or biogenic amines, among others. We work to minimize their appearance through product reformulation or process adjustment.

Organisation

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