Testing of Developments Targeted at the HORECA Sector

Service Description:
Supports companies developing technology for the HORECA sector by improving their engineering through the ability to objectively quantify cooking quality in laboratory settings. By conducting physicochemical and instrumental analyses of food, it provides precise data that help optimize processes, ensure better results, and meet the highest quality standards.

Service Objectives:

1. Design analysis methodologies to quantify the effect of technology usage conditions on food, including:
   a) Selection of food matrices
   b) Selection of study conditions (e.g., steam flow, temperature, time)
   c) Selection of quantifiable physicochemical parameters (e.g., color, texture, moisture content, pH)

2. Evaluate the impact of a technological development on the physicochemical parameters of cooked/preserved food.

3. Support the prototyping process of a technological development to optimize equipment configuration.

Client Benefits:

1. Innovation and product improvement based on solid, measurable scientific analysis.

2. Access to quantitative and objective data on “cooking quality” to define equipment configuration settings.

3. Quantification of the cooking quality of a technological development, allowing comparison with competitors' solutions.