- Control and study of enzymatic and non enzymatic browning
reactions in foods
- Studies on the application
of combined technologies for food processing and
presevation
- Studies on the effect of
modified atmosphere packaging for storage of different foods
(cheese, vegetables, fruit)
- Use of innovative techniques
(computer vision systems, image analysis, electronic nose, FT-NIR
spectrometry) for food quality evaluation and deteriorative
phenomena studies
- Risk identification,
characterization and minimization of toxicants (acrylamide) in
cooked foods
- Study of preservation
treatments for minimally processed fruit and vegetable
stabilization
- Study of quality
modification of meat and meat products as a consequence of
different processing steps
- Application of calorimetry
for food study
- Modified atmosphere
processing of different food products
