We study food properties, transformation and preservation technologies, process modelling and simulation, control systems and the study of society’s attitudes and perceptions in relation to food systems.
Our programme aims to help the food industry to improve its sustainability and competitiveness, responding to its technological and research needs. We work with raw materials, including ingredients, processes and interactions of food systems with society in general and consumers in particular. We aim to develop new processes and products taking into account societal challenges and the legal framework.
Lines of research:
- Food properties and processing: we study the properties of ingredients and foods related to technological and sensory quality and how these are affected, both by primary production and by different processing and/or preservation treatments, whether traditional or more innovative.
- Control and traceability systems: we work to have more knowledge and more precise control of food properties and their evolution throughout the value chain, from primary production to the consumer’s table. We focus on sensory studies, modelling and process simulation. Also in the development and adaptation of control equipment and methodologies to comply with quality, safety, efficiency and sustainability criteria throughout the value chain.
- Society and consumers: with the application of methodologies based on both self-reported measures and innovative tools such as neuroscience, we study the attitudes and perceptions of both society and consumers in relation to food systems.
· Head: Sara Bover
· Researchers: 14
· Support staff: 14
· Work centre: IRTA Monells
Relevant scientific publications:
Kartakoullis, A., Comaposada, J., Cruz-Carrión, A., Serra, X., & Gou, P. (2019). Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures. Food Chemistry, 278, 314-321. doi:10.1016/j.foodchem.2018.11.054 http://hdl.handle.net/20.500.12327/465
Coll-Brasas, E., Arnau, J., Gou, P., Lorenzo, J., García-Pérez, J., & Fulladosa, E. (2019). Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat Science, 152, 127-133. doi:10.1016/j.meatsci.2019.02.014 http://hdl.handle.net/20.500.12327/294
Font-i-Furnols, M., Brun, A., & Gispert, M. (2019). Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography. Animal, 13(3), 666-674. doi:10.1017/s1751731118002021 http://hdl.handle.net/20.500.12327/67
Terriente-Palacios, C., Diaz, I., & Castellari, M. (2019). A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae. Journal Of Chromatography A, 1589, 83-92. doi:10.1016/j.chroma.2018.12.058 http://hdl.handle.net/20.500.12327/247
