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20–21 May 2025 | Murcia, Spain

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ExpertiseUpdated on 10 February 2025

Food Processing & Packaging: Encapsulation of bioactive compounds

Javier Cervera March

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

Valencia, Spain

About

The encapsulation of active substances allows their protection and release under certain conditions, both in the packaging and in the product. We work with a wide variety of encapsulation technologies (lyophilisation, atomisation, electrospinning, liposomes, etc.) that we use according to the active substance, the matrix, the process and the objective pursued.

Organisation

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