Research lines

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