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: laboratory scale, pilot scale, and industrial scale.

• A) Obtain ingredients or food extracts

  • Extraction, purification and enrichment ingredients or food extracts: implementation and optimization of technological processes by applying extractive food technologies.
  • Selection, classification and evaluation map technologies and methodologies for obtaining bioactive compounds.
  • Design and development of textures, flavors and aromas through the application of new technologies and study food additives authorized for use in food.
• B) Development of foods with desired properties through studies of formulation, stability testing and improvement

Optimization of quality parameters

• Adjust the formulations through the knowledge of authorized additives (preservatives, antioxidants, emulsifiers, gelling agents, fragrances, flavors, fermenters and Starters, etc.).
• Adjustments in the formulations through knowledge and degradation of quality indicators:
  • 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.
• Evaluation of the effect of exogenous factors (environmental, agricultural systems, etc.) and endogenous (new technologies and new food ingredients) on the quality indicators.

Process Engineering

• Formulation, processing and characterization of dispersed systems products: emulsions, microemulsions, nanoemulsions, floor, gels, foams, etc.

• Determination of flow properties and rheological parameters of any ingredient or food product.

• Innovation projects in engineering and nano technology. Using microsystem for the study of individual cells and molecules with applications in process improvement.

Biotechnological Processes

• Analysis and characterization of strains of interest in food.

• Selective isolation of potentially useful as a probiotic strains.

• Screening collections of these strains.

Cooking techniques: Managing the environmental impact

• Management of organic farming systems and analysis of the sustainability of agricultural systems.

• Revaluation of products: industrial waste and effluent reuse:

  • Extraction of bioactive compounds from different industries products through systems of extraction and accelerated drying and formulation of these ingredients with high added value.
  • Use of refining products (acid oils) that are rich in fatty acids.
  • Feasibility study of the upgrading process.

• Ecotoxicology.

• Obtaining pig meat products that comply with the rules of organic production.

Sensory analysis of various products

• Design of the methodology for the analysis.
• Panels specialized tasters fruits, meat products, dairy products, wines and champagnes, oils, etc.
• Availability of sensory analysis laboratory standard.
• Analysis and interpretation of results.

Analysis of consumer behavior

• Consumer studies (acceptability, preference, etc.) with paneled Spanish and European consumers. Studies:
  • Sensory attributes
  • Physical and chemical quality parameters
  • Processing conditions and conservation
• Studies distribution channels