Sociedade Portuguesa de Inovação
Beijing, December 2004
Document B
TECHNICAL UNIVERSITY OF VALENCIA (UPV), SPAIN
Valencia
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
- 15 Faculties
- 49 Degrees (three or five years).
54 Ph. D Programmes
35 M.Sc. Programmes.
30 University Specialization courses.
11 Professional specialization courses.
- Ph.D. and postgraduate programmes.- 43 Departments.
- 22 Institutes and 10 Research Centres
- University Community: 36.800 people
33.000 students.
2.500 Professors.
1.300 Administration and service people.
- 221 Research groups.
• Industrial Engineering• Arquitecture• Computer Engineering•Telecommunications Engineering• Agricultural Engineering• ……
Institute of Food Engineering for development (I.A.D.)Institute of Food Engineering for development (I.A.D.)
UPV http://www.upv.es
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
Was founded in 1986. Was founded in 1986.
Is made up of: Is made up of:
– 45 professors.
– 5 research groups.
– 8 people in administrative and Technical Services.
– 49 Ph. D. students
– 40 postgraduate students
Takes part in 8 degree courses.Takes part in 8 degree courses.
– Food Science and Food Engineering
– Which involve 1200 pre-graduate students.
DEPARTMENT OF FOOD DEPARTMENT OF FOOD TECHNOLOGY (DTA)TECHNOLOGY (DTA)http://www.upv.es/dtalim/Contact e-mail:[email protected]
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
E.T.S.I.A
E.T.S.M.R.E
E.U.I.T.I
E.T.S.I.I
F.A.D.E
Agricultural Engineering (5 years) Food Science and Technology
Technical Agricultural Engineering (3 years) Enology
Technical Industrial Engineering (3 years)
Industrial Engineering (5 y)
Chemical Engineering (5 y)
Business management and administration
D.T.AD.T.A
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
International Master in Food Science and International Master in Food Science and Engineering. Engineering.
Campus UPVCentro Politécnico del Cono Sur, Colonia del Sacramento (Uruguay)
Specialist in Food Science and Engineering.Specialist in Food Science and Engineering.
International Master in Food Management International Master in Food Management and Safety.and Safety.
- Institut Polytechnique National de Lorraine (Nancy, Francia)-South Bank University (Londres, Inglaterra)
Master in Packaging TechnologyMaster in Packaging TechnologyMaster in AenologyMaster in Aenology
About 50 % of Latin-American students About 50 % of Latin-American students
from different Countriesfrom different Countries
European studentsEuropean students
MSc and Specialist ProgrammesMSc and Specialist Programmes
Sociedade Portuguesa de Inovação
Beijing, December 2004
Document B
•Was founded in June 1999Was founded in June 1999
•It is a tool for the development of the departmentIt is a tool for the development of the department
•It is formed by It is formed by 6363 professors from DTA and others professors from DTA and others researches institutes (IATA)researches institutes (IATA)
•Their activities are mainly carried out in Spain, but Their activities are mainly carried out in Spain, but there is great interaction with Europe and Latin-there is great interaction with Europe and Latin-America.America.
INSTITUTE OF FOOD ENGINEERING FOR INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENTDEVELOPMENT
Contact e-mail: [email protected]
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
OBJECTIVES OF IAD
• To develop collaborative national and international To develop collaborative national and international
research projects.research projects.
• To improve and develop the capabilities of human To improve and develop the capabilities of human
resources among Universities and Research Institutions.resources among Universities and Research Institutions.
• To promote economic and industrial relationships among To promote economic and industrial relationships among
food scientists, technologists and food engineers from food scientists, technologists and food engineers from
industry and academia.industry and academia.
Contact e-mail: [email protected]
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
RESEARCH GROUPS IN FOOD TECHNOLOGY AT UPV
Engineering of food and food processes
Physical-chemistry of food processes.
Quality control in food industry
Analysis and simulation of agricultural and food processes
Food Chemistry and Microstructure
Food and Environmental Microbiology
Biological activity of micro-organisms and their metabolites
Aenology and Applied Chemistry
DTADTA
IADIAD
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
Main research lines
• Physical, thermodynamic and structural Physical, thermodynamic and structural
properties of Food Systems.properties of Food Systems.
• Mass transfer in Food SystemsMass transfer in Food Systems
• Modeling of Food Processes & OperationsModeling of Food Processes & Operations
• Food Safety and ManagementFood Safety and Management
• Post harvest EngineeringPost harvest Engineering
• Fruit and veg processingFruit and veg processing
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
Mass transfer in Food Systems.
– Drying (new combined treatments: air, MW, osmotic treatments, …)
– Osmotic dehydration of fruit and vegetables
– Salting (fish, meat, cheese...)
– Re-hydration processes
Effect of Vacuum ImpregnationEffect of Vacuum Impregnation
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
Fruit and veg processing
Osmotic dehydrationOsmotic dehydration
Combined drying processes air-MWCombined drying processes air-MW
FreezingFreezing
Applying VI Applying VI
Development of:Minimally processed productsIntermediate moisture productsFunctional productsCryopreserved products
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
• Waxing, edible films and coatingWaxing, edible films and coating
• Shelf life, metabolic activity studiesShelf life, metabolic activity studies
– Respiration rates
– Gas and volatile analysis
Post harvest Engineering
– Film characterization
– Film application
–Fresh entire fruit and veg
–Minimally processed fruit and veg
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
• Risk assessmentRisk assessment
• HACCPHACCP
• Waste treatment…Waste treatment…
Food safety and Management
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
•Agricultural Engineer at UPV (1996)Agricultural Engineer at UPV (1996)
•PhD in Food Science and Technology – at UPV (1999)PhD in Food Science and Technology – at UPV (1999)
•Assistant Proffessor at UPV since 1998.Assistant Proffessor at UPV since 1998.
• SCIENTIFIC CURRICULA SCIENTIFIC CURRICULA
– INVOLVED IN 14 RESEARCH PROJECTS
– 20 RESERACH PUBLICTIONS IN INTERNATIONAL JOURNALS
– 17 BOOK CHAPTERS
– 3 THESIS
• Abroad stagesAbroad stages
• Congress participations: Congress participations: over 50 (ICEF, IFT, CIBIA, Drying, COFE...)
• I have participated in meetings of the following societies:I have participated in meetings of the following societies:
•Type of activities performed in the last six years:Type of activities performed in the last six years:
Chelo Gonzalez, PhDUniversidad Politecnica de Valencia
Food Technolgy DepartmentCamino de Vera s/n
46022 Valencia SPAINTl: 00 34 96 387 93 62
e-mail: [email protected]
1995. 1995. Universidad de Lund.Universidad de Lund. Food Technology Department. LUND, SWEEDEN. Food Technology Department. LUND, SWEEDEN.
2001. 2001. Universidad del BIO-BIO. Universidad del BIO-BIO. Facultad de Ciencias de la Salud y de los Alimentos, CHILE. Facultad de Ciencias de la Salud y de los Alimentos, CHILE.
2001. 2001. University of Massachusetts. University of Massachusetts. Department of Food Science. MASSACHUSETTS, USA Department of Food Science. MASSACHUSETTS, USA..
•European Federation of Chemical Engineering (EFCE)European Federation of Chemical Engineering (EFCE)
•International Association for Engineering and Food (IAEF)International Association for Engineering and Food (IAEF)
•European Thematic Network in Food Studies (FOODNET)1998-2001.European Thematic Network in Food Studies (FOODNET)1998-2001.
•Safety and Environmental Knowledge Into Food Studies towards European Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development (ISEKI) 2002-2004. Sustainable Development (ISEKI) 2002-2004.
Type of research activities performed in the last six years:Food preservation studiesDairy industry process optimization: Cheese salting, Yoghurt productionFruit industry process optimization: Fruit osmotic dehydration, Fruit convective air drying, Minimally processed fruit processing improvement Edible film characterization and application to fresh fruit and veg and MP