Food Technology and Quality

The applicant team has an experience of more than 30 years in technology and process engineering in the meat sector and more than 15 years in new technologies of conservation, control systems and processing of foods. The research activity has been focused on: (1)carcass and meat quality, (2)study of food engineering, technology and sensory; (3)problems of manufacture and substitution of ingredients/additives (clean label); (4)optimization of the process through the development of energy efficient, water saving and more sustainable systems including renewable energy sources; (5)application of new technologies for the preservation of food while maintaining their safety and quality (high pressure, thermal treatments for radio frequencies, pulse combustion drying) and for the characterization of food quality through non-invasive technologies (NIR , TAC, microwave spectrometry); (6)technology of ready-to eat products;(7)consumer studies including neuroscience;(8)bioeconomy (subproducts).