We study 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 and perceptions related to food systems.
The Food Quality and Technology program aims to help food sector to improve its sustainability and competitiveness, responding to its production, technological and research needs. We work with raw materials, including ingredients, processes and interactions of food systems with society in general and with consumers in particular. We aim to develop new processes and products taking into account the 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 properties 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 a more precise control of the properties of foods and their evolution throughout the value chain, from primary production, during its processing and to the consumer’s table. We focus on sensory study, on modeling and on processes simulation to promote the digitalization of the sector and the optimization of processes. We also focus on 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
By applying methodologies based on both self-reported measures and innovative tools such as neuroscience, we study attitudes and perceptions regarding food systems, both of society and of consumers.
