Seeker

The project addresses the need to apply innovative preservation technologies that allow the inactivation of microorganisms and enzymes, while preserving the nutritional and organoleptic properties of the product through a preservation treatment that …

Using its precision CO2 fermentation technology, this project has focused on optimizing the fermentation process with food-grade yeasts to obtain high-value proteins. The project aims to adapt this technological asset to the industrial environment, …

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 …

Development of a vegan edible fork from non-allergenic or non-intolerant ingredients such as gluten, nuts, etc. and with a neutral flavor, which can be used for consuming prepared dishes and …

The project aims to develop transparent and colorless coatings for glass containers that filter UVA radiation, protecting agri-food products such as wines and oils without altering their appearance, improving their preservation and shelf life through …

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 …

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 …

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 …

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 …

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

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 …

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

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

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

Project that aims to add value to whey, a by-product of the dairy sector, for the generation of a high-density and cost-efficient polylactic acid (PLA), which can then be adapted for use in various high-end applications (automotive, construction, …