Scientific/Technological Services
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.
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
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Formulation, processing and characterization of dispersed systems products: emulsions, microemulsions, nanoemulsions, floor, gels, foams, etc.
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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
Cooking techniques: Managing the environmental impact
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