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.
Food Technology (TECNOFOOD)