Seguridad Alimentaria/Risk Assessment/Scientific Committee/Members/Research Group on New Technologies for Food Processing

Research Group on New Technologies for Food Processing

 

Description:

Research group of the University of Lleida and the Agro-Technical Research Centre, with over 20 years of experience in food processing and preservation, especially plant-based food items. It is the core of the Consolidated Group titled Innovative Technologies to Obtain Food Ingredients and Products (TI2PA), recognised by the Regional Government of Catalunya.

Teaching:

Graduate Degree courses in Food Science and Technology, in Human Nutrition and Dietetics, in Veterinary Science, in Agricultural and Food Engineering; as well as in the Post-Graduate Degree courses in Food Industry Management and Innovation, and in Agronomy.

Research:

Food safety and stability, preservation, improvement of processes, non-thermal methods, minimally processed foods, freshly-cut fruit, modified atmospheres, edible coatings, nano-emulsions, nano-particles, electrical pulses, light pulses, use of by-products, developing new products, physical and chemical properties, bio-active compounds, shelf life, modelling and prediction of phenomena.

Services:

Scientific and Technical Trial Services at Food Processing Pilot Facility

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