Scientific/Technological Services

Advanced Analysis

  • Improvement and development of methodologies of separation and determination of all types of substances in simple and complex matrices. Reduction of detection time, costs and simplification of analyzes.
  • Transfer and adaptation of analytical techniques already developed.
  • Provision of powerful resources in instruments of the Scientific and Technological Centers of the University of Barcelona.
  • Market research:
    Knowledge of trends in food consumption and future demands of consumers through:

    • The analysis and understanding of eating behaviors from a historical, social, economic and cultural.
    • The description and interpretation of the variability of these behaviors, as well as different kinds of reasons and motivations that explain them.
    • Comparing attitudes and eating behaviors in other countries.

      Description, analysis and explanation of the evolution of perceptions and social representations of food in general and in relation to new products and new food technologies in particular.

      • Establishment of factors of adoption or rejection.

Technological development and sustainability

INSA-UB has extensive experience in exhaustive food from a nutritional standpoint, sensory, microbiological and technology. This experience enhances the quality of the process and of many food products, in addition to obtaining new foods and develop in three areas: scale laboratory pilot and scale industrial .


Nutrition and health. Dietary advice

  • Advice on diet-related diseases Supply:
    • Advising the general healthy population
    • Advice aimed at disease prevention
    • Advising oriented specific diseases
  • Nutritional advice about new foods, functional foods and fortified

ASSESSMENT OF POTENTIAL AND HEALTHY NUTRITIONAL bioactive components in various food matrices through:

    1. clinical or experimental studies
      • In silico (computer simulation)
      • In vitro cellular (mechanisms)
      • In vivo in animals (mechanisms)
  • Using various models:

Nutrition and health. Identification of bioactive compounds

  • Use and optimization of advanced methods of analysis fast, sensitive and selective identification and characterization of a variety of bioactive compounds in a variety of food matrices.
  • Development and validation of analytical methods of bioactive compounds and their metabolites in biological fluids and tissues.
  • Participation in the realization of food composition tables on bioactive compounds for inclusion in food labels.

Food Safety. Risk assessment. Pollutants.

  • Risk analysis has three components:
    • Risk assessment
    • Risk Management
    • Risk communication
  • Risk assessment is seen primarily as a method of systematic organization of scientific information that provides the scientific basis for risk management decisions.
  • Risk assessment consists of four stages:

Identification of parameters responsible for the shelf life of food products

  • Quality indicators and degradation
    • Identification and validation of quality parameters biochemical-physical nature (pH, fatty acids, protein, texture, color, aroma, foam, etc.)
    • Identification and characterization of microorganisms of interest in food (bacteria, viruses and parasites) and prions.
    • Identification and validation of degradation indicators (biogenic amines, microbial indicators, oxiesterols, Rancimat index, peroxide, K270 and K232, etc.).
    • Development of rapid technological parameters predictors of these indicators
      Optimizing the useful life of food products by: