Research lines
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- Analysis of food texture
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- Application of additives to improve texture characteristics of restructured products
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- Application of high hydrostatic pressure on fish products
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- Application of UV-VIS spectroscopy, NIR in the analysis and authentication of food.
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- Applications of HPLC to food analysis
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- Chemometric applications in Food Technology
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- Conservation and packaging process of foods
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- Consumers studies
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- Development of nutritional assessment programmes
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- Fish products
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- High hydrostatic pressure treatments on fruit as a quarantine method to eliminate fly larvae and eggs
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- Meat products
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- Obtaining of food additives by fermentation
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- Physic-chemical analysis of foods
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- Production of carotenoids by fermentation
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- Production of compost
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- Production of lactic acid by fermentation
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- Production of microbial transglutaminase
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- Production of xylitol by fermentation
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- Research Design and Computer Simulation of food production plants
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- Sensory analysis of foods
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- Studies of acid and enzymatic hydrolysis of lignocellulosic materials and starch.
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- Studies of fish protein gelation
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- Treatment of waste from agricultural and forestry industry.
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- Vegetable products
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- Commercial digitization of the food company
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- Corporate social responsibility and consumer behavior
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- Food consumer behavior
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- Local consumption: ethnocentrism, emotional aspects, animosity
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- Marketing of food product
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- Organizational behavior in the agri-food company
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- Sales management
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- Sustainable food consumption: organic product, fair trade, ...
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Analytical Techniques and Statistics
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Fish Products Technology
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Food Biotechnology
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postharvest technology
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Process Simulation
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Raw material
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Unit of development of new food
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Unit of marketing and market research
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Unit of sensory analysis