csic i nstituto de a groquímica y t ecnología de a limentos
TRANSCRIPT
CSIC
Instituto de
Agroquímica y
Tecnología de
Alimentos
SCIENTIFIC DEPARTMENTS
IATA-CSIC
FOOD SCIENCE
STORAGE AND QUALITY
BIOTECHNOLOGY
PILOT PLANT
PERSONAL
Satff:
Scientific: 48No scientific: 41
89
Postdoctorals: 16
Graduate Students:MEC: 8Conselleria: 6C/Projects: 15
45
University: 6Others: 10
Other temporary personal: 6
POSTHARVEST LAB
Physiology, pathology and biotechnology of Citrus fruit – ripening and postharvest storage
IATA
FOOD SCIENCE DEPARTMENT
MEAT SCIENCE LAB.
Biochemistry of meat cured products – aroma formation and other quality
parameters
IATA
FOOD SCIENCE DEPARTMENT
Processing, quality and preservation of cereals and derivate products
IATA
FOOD SCIENCE DEPARTMENT
CEREALS LAB.
IATA
Food-package interaction, Development and testing of new materials for
food preservation
CONSERVATION AND QUALITY DEP.
IATA
Risk assessment: new technologies for food preservation
Metal contaminations
As
PbCd
Hg
CONSERVATION AND QUALITY DEP.
Texture, color, flavour and other changes
IATA
Sensorial evaluation of new products and processes
CONSERVATION AND QUALITY DEP.
Metabolism and biotechnology of lactic bacteria and pro-biotics
IATA
Nutritional effects of pro-biotics
BIOTECHNOLOGY DEPARTMENT
IATA
Yeast for bakery: metabolism and biotechnology for frost and osmotic tolerance
BIOTECHNOLOGY DEPARTMENT
IATA
Biotechnology of yeast and fungus to improve wine properties
Identification and selection of new yeast strands Biotechnology of yeast stress conditions
BIOTECHNOLOGY DEPARTMENT
IATA
Enzyme engineering: structure-function functional modification
Development of new molecular methods for food microorganisms identification
BIOTECHNOLOGY DEPARTMENT