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Foodstuffs technologic quality prediction


1. Physical parameters for raw material quality prediction:

  • Conductivity, pH, multi-frequency, impedance, water holding capacity, colour, intramuscular fat, texture, NIRS, RMN, etc.
  • Development of On-line non invasive probes.
  • Calibration and threshold determination of probe lectures depending on the food matrix.
  • Evaluation of sensors and biosensors.

2. Muscle biochemical characteristics related to meat and fish quality

  • Pigment content, glycolitic and oxidative enzymes.
  • Water Holding Capacity (WHC)
  • Structural proteins and lipids

3. Proteomes:

  • Protein identification related to gene expression under different production conditions and treatments.

4. Enzyme analysis:

  • Proteases, lipases, oxidative and antioxidative enzymes, plasmatic enzymes (LDH, ICOH).

5. Lipids:

  • Triglycerides and membrane lipids related to food structure.

6. Sensorial characterization:

  • Raw materials and packaged foodstuffs related to genetics, nutrition, cultivation conditions, ante and post mortem treatments, post harvest conditions, etc..

7. Shelf life studies of foodstuffs



  • Characterization of organic food attributes.
  • Robotics applied to on-line food quality selection and classification by multi sensor system.
  • On-line probes for raw material composition detection (lean and fat) before or during the mixing process®.
  • Effects of antibiotics in gene expression and proteomes: Effect of breeding and food production on proteome characteristics.
  • Study of lipids and proteins related to the breeding and animal nutrition to improve the safety and sensorial quality of the product.

Revisa aquest camp

Revisa aquest camp

Revisa aquest camp

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