Food technology

It is an interdisciplinary research group working in the field of Food Technology. Meat products, wine, beer, cereal products and dairy products are the main foods with the research group works with. In general the research topics of the group are focused in the characterization of traditional foods, optimization of processing and formulation of both traditional and new food products, especially regarding the improvement of their nutritional properties and maintaining their sensory quality. Furthermore, the group pays great attention to the application of new preservation methods, such as high pressure processing, food safety, food aroma compounds and sensory analysis and the study of the functional properties of various food components, such as antioxidant and/or heart-healthy properties of natural compounds.

Researchers

Classifications

  • Application Area: SANITARIA
  • Group Character: 01
  • ANEP Area: Ciencia y Tecnología de Alimentos
  • Group Recognition: GRUPO RECONOCIDO UBU

beta Prevailing specialties (top 10) Obtained from publications help
Obtained from publications

The thematic specialties shown were obtained through the application of artificial intelligence models, obtained as a result of the Hercules Project.

The list may contain errors. Under evaluation and improvement. Shared to gather community suggestions.

  1. Food Science (Agricultural and Biological Sciences) Filter
  2. Biotechnology (Biochemistry, Genetics and Molecular Biology) Filter
  3. Applied Microbiology and Biotechnology (Immunology and Microbiology) Filter
  4. Education (Social Sciences) Filter
  5. Microbiology (Immunology and Microbiology) Filter
  6. Internal Medicine (Medicine) Filter
  7. Ecology (Environmental Science) Filter
  8. Horticulture (Agricultural and Biological Sciences) Filter
  9. General Chemistry (Chemistry) Filter
  10. General Agricultural and Biological Sciences (Agricultural and Biological Sciences) Filter

Former members (14)