Food technology

Date of inception 04 February 2003

Leader: JORDI ROVIRA CARBALLIDO

Academic center: FACULTAD DE CIENCIAS

Department: BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS

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

Foto de JORDI
JORDI
ROVIRA CARBALLIDO
Leader
Foto de ANA MARIA
ANA MARIA
DIEZ MATE
Foto de JOSE MANUEL
JOSE MANUEL
ENA DALMAU
Foto de BEATRIZ
BEATRIZ
MELERO GIL

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 displayed thematic specialties have been obtained through the application of artificial intelligence models, derived as a result of the Hercules Project from those publications with an abstract, provided that the record does not come from commercial databases, which impose restrictions on data usage.

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

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Former members (14)