Seeker

Design and development of a pre-industrial prototype based on a novel concept for applying UV light treatments to liquid products to achieve stability and microbiological safety while maintaining their organoleptic characteristics to the …

Based on previously developed vegan prototypes, this project has investigated preservation processes that guarantee their stability and quality throughout their shelf life, facilitating their sale on shelves at room …

The challenge of the project is the implementation of strategies to optimize the management of soils, crops and animals that will reduce GHG emissions in dairy …

Rheological characterization is key in foods such as sauces, but rheometers are slow and not very applicable in industrial settings. This project evaluates bioimpedance and high-frequency ultrasound as fast and non-invasive alternatives to improve online …

Development of encapsulation systems that maintain the viability of beneficial endophytic microorganisms in solid and liquid formulations during storage and application. The challenge lies in overcoming the instability of these microorganisms under …

The project establishes strategies to control pathogens in the processing of plant products, through microbiological characterization, use of nanoemulsified natural antimicrobials and risk …

The project develops a real-time environmental monitoring system for perishable products, controlling temperature, humidity and key gases in the cold …

Seafood can benefit from technological improvements applied to the valorization of fish discards, promoting their reuse and transformation. …

Based on an existing formula for a textured plate and carbonated beverage, work is underway to improve and adapt it to ensure an adequate shelf life and functional use. The project is progressing in terms of packaging and product usability, with the aim …

Starting with food formulas based on plant proteins, this project has worked on their adaptation, optimization and industrial scaling. …

To generate extracts from hop by-products for use in cosmetic products, thus contributing to the circular economy. This will be achieved by producing hydrosols through steam distillation and scCO2 …

The project develops sustainable active packaging based on paper and cardboard treated with bioactive compounds, such as essential oils, to extend the shelf life of fresh mushrooms and refrigerated peeled garlic, replacing conventional plastics and …

The project evaluates agroecological management practices versus conventional systems to improve soil health in horticulture, seeking to increase productivity and reduce environmental impact through techniques such as crop diversification, biofertilizers …

To monitor the quality and food safety of meat products and increase their shelf life, through the application of new packaging systems using active packaging, with antimicrobial and antioxidant components, and smart packaging that incorporates …

With the aim of improving food safety, an advanced lighting system will be implemented to improve the accuracy and efficiency of real-time detection of pit fragments in peaches on a conveyor …