ExpertiseUpdated on 10 February 2025
Food Processing: Reduction of harmful compounds
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.
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