We study the properties of foods according to their origin and production system; transformation and preservation technologies; process modeling and simulation, and control systems and the study of society’s attitudes towards and perceptions of food systems.
The Food Quality and Technology program aims to help the food sector improve its sustainability and competitiveness, responding to its productive, 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 social challenges and the legal framework.
Food properties and processing
We study the properties of ingredients and foods related to technological and sensory quality, and how these are affected by both primary production and different processing and/or preservation treatments, whether traditional or more innovative.
Control and traceability systems
We work to gain more knowledge and more accurate control of food properties and how they evolve throughout the value chain, from primary production, through processing and to the consumer’s table. We focus on sensory study, the modeling and simulation of processes to promote digitalization of the sector and process optimization. We also focus on developing and adaptating control equipment and methodologies to comply with quality, safety, efficiency and sustainability criteria throughout the value chain.
Society and consumers
By applying methodologies based on both self-reported measures and innovative tools such as neuroscience, we study social and consumer attitudes and perceptions regarding food systems.
