Food technology
Servicios
New product development with co-extrusion technology
Coextrusion processes of food matrices or doughs with different physical properties: viscosity, humidity and cohesion, to obtain filled products and in several layers (2 or 3). Application in the development of new products in bakery, meat, vegetable, fish and bakery/confectionery matrices.
Food structural design
Support in the development of new foods with new structures and textures, as well as in the change, optimisation and control of industrial production processes.
High Pressure Technology for new products development
The alternative to heat pasteurisation with the best sensory properties
Crispy texture development using expansion technologies
Dehydration-expansion processes adapted to different dietary matrices to achieve dehydrated and crispy foods
Pilot plant: for new food products development and technologies validation
Integrated services to the food industry and the merchandise and equipment manufacturers
Proyectos
CoDiet
Integrated surveillance system to prevent and reduce diet-related non communicable diseases
SUMA
Precision nutrition for breast cancer survivors according to molecular tools: lipidomics, nutrigenetics and gut microbiota
EIT Food ONCOFOOD
New food solutions for cancer patients
EIT Food FUNGITIME
Application of fungi protein in the development of sustainable and healthy food products.
EIT Food PERFECT
Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies.
SMARTCHAIN
Towards innovation-driven and smart solutions in short food supply chains
UHPH4FOOD
Development of a new generation of UHPH equipment for the sterilization of liquid food
KARLAB
Implementation of a new blended cheese processing line in the Karrantza Valley
