Food Processing

We investigate the improvement of food production and transformation processes, as well as the advanced application of new and conventional technologies. We seek more efficient, sustainable, and productive processes and technologies. Our specific research lines are:

• Development of immobilization systems for antimicrobial substances of natural origin

• Development of controlled release systems of active substances in food

• Development of 2nd and 3rd generation of snacks through extrusion technologies, incorporating alternative ingredients and evaluating their functionality

• Development and application of biopreservation strategies and use of bioactive substances in food preservation

• Use of nanomaterials for enzyme modulation in food products

• Study of the influence of production variables on grape quality

• 3D food printing

• New strategies to reduce the presence of histamine in food

• Optimization of the biopreservation process of table olives

• Overpressure or vacuum frying cooking processes in food

• Efficient, selective, and sustainable extraction processes

• Solid-state fermentation processes

• Non-thermal pasteurization and sterilization processes

• Drying processes and quality of dehydrated products

• More innovative and efficient industrial processes for winemaking and other alcoholic beverages