Our goal is to improve the quality of fresh and processed fruits and vegetables throughout the entire value chain, facilitating sustainable production and minimizing food losses and waste. The program is made up of three research groups and a technical service.
The three groups encompass all aspects of the study and improvement of post-harvest fruit and vegetables, from harvest to consumer, including the disciplines of physiology and technology, pathology and processing.
The technical service advises a large part of the fruit growing centers in the area and other areas of Catalonia, and acts as a bridge between the sector and research personnel. It is involved in training and in transfering scientific advances related to improving post-harvest fruit.
Physiology and technology
Pathology
Processed fruits and vegetables
