RESEARCH INSTITUTE of FOOD

ENGINEERING for DEVELOPMENT (IU-IAD)

Created in May 1999 as a strategy for supporting R & D in the area of Food

Science and Engineering at the Polytechnic University of Valencia

Jose V. Ros

Manager

MAIN ACTIVITIES

INNOVATION & TECHNOLOGY

TRANSFER

RESEARCH & DEVELOPMENT

POSTGRADUATE

STUDIES

1

Postgraduate studies:

FOOD SCIENCE, TECHNOLOGY &

MANAGEMENT

MASTERS STUDIES:

1. Master in Food Science and Engineering.

https://www.upv.es/titulaciones/MUCIA/indexc.html

2. Master in Management of Food Safety and Quality. Also

international pathway. https://www.upv.es/titulaciones/MUGSA/indexc.html

3. Master in Science, Vine, Wine and Terroir Management

(ERASMUS MUNDUS).

PhD STUDIES in Food Science, Technology and Management.

Awarded by the Spanish Ministry of Education with the Quality

Label.

3

RESEARCH & DEVELOPMENT

Research areas around 4 axis:

1. More rational use of natural resources.

2. High quality and food safety.

3. More efficient, safe and environmentally friendly Manufacturing and preservation processes .

4. Development of appropriate technologies for the food industry to contribute to health, welfare

of the population and the generation of wealth and employment.

OUR RESOURCES

Human Resources

29 Research Staff (PhD)

4 Technical Staff

1 Project Manager

2 Administration Staff

PhD students (~ 30)

Master students (~ 40)

Undergraduate students (~ 30)

Infraestructures

UPV Scientific Park: Polytechnic City of Innovation

3.500 m2: Pilot Plant

14 Specific Laboratories

4 General Laboratories

Room for Sensorial Analysis

Offices Area, conference and meeting rooms ...

Research Groups

1. Food Process and Products Engineering

2. Physical Properties of Foods and their relation with

Food Processes.

3. Oenology

4. Environmental management for the food industry.

5. Quality and Safety in the Food Industry

THE CURRENT RESEARCH LINES

PECTIN and DIETARY FIBER EXTRACTION - Food

applications:

desserts, jams, ice

creams, etc.

- Pharmacological

applications

ANTIOXIDANTS CHARACTERIZATION

- Persimmon Leaf Tea

- Persimmon leaf extracts LEAF

FRUIT

Valorization of Persimmon cultivar

OPTIMIZATION OF THE USE OF FUNCTIONAL INGREDIENTS: Sucrose

replacement by natural healthy sugars wtih low glycem index and no cariogenic)

-Aplications : Jams, Fruit Spreads, Gelatin Desserts, Candies, etc.

Apple snacks with prebiotics

+ CALCIUM

+ ALOE

VERA

Functional Foods from fruits Apple snack with

orange juice Apple snacks with

probiotics

Functional Foods from vegetables

Postharvest Technology

Developing new products fresh like, with an extended self-life, etc..

Modelling the fruit respiration process:

Storage studies, optimization of

packaging, optimization of equilibrium

atmospheres, etc..

Natural Alternatives to the use of chlorine

as washing agent

Natural Alternatives to the use chemical

preservants (i.e. essential oils)

EDIBLE AND BIOACTIVE FILMS AND COATINGS

Development and characterization of coatings using edible

biopolymers with natural compounds with antimicrobial activity

and / or antioxidant to lengthen and improve the quality and

shelf-life of different foods.

BIOACTIVE AND BIODEGRADABLE PACKAGING

MATERIALS

Development and characterization of biodegradable

packaging materials which also provide additional functionality

such as antimicrobial or/and antioxidant activity. The aim is to

achieve maximum biodegradability and bioactivity

Coated Grape with cellulose based edible films formulated with propolis extract.

Growth inhibition of the fungus A. niger on chitosan films with Basil essential oil.

Edible/Biodegradable Films/Coatings for Food

Inclusion of bioactive compounds in polymer or lipid systems

with the aim of their controlled release.

Advantages:

- Increase or maintain the functionality of the bioactive

compound during processing or product lifetime.

- Release in the target point/time.

Encapsulation of bioactive compounds

Development and characterization of fermented vegetable

drinks from nuts and cereals: almond, hazelnut, oat, ...

The products developed have all the advantages of a

vegetable milk (rich in unsaturated fat, minerals and

antioxidants) and traditional yogurt lactic bacteria used in

processing.

Micrographs of almond milk.

Fermented Products from Vegetal Milks

Using image analysis techniques for the

identification of structure-property-process

and its incorporation into predictive

models.

Development of artificial vision systems

(SVA) for quality control of food processing

and image analysis for the identification,

quantification and classification of

properties related to food quality.

(Systematic Approach to Food Engineering

Systems, SAFES) . Software Development

(FoodSim program) to describe products

and processes.

Food Structure- Properties- Process Relationships

ACRILAMIDE ANALYSIS IN FRIED AND ROASTED FOOD Acrylamide is generated in starchy foods

processed at high temperatures

(temperature> 120 ° C) such as chips,

crackers, cereals, bread and coffee.

A compound "likely" carcinogen (class 2A),

with significant toxic effects, both neurological

and mutagenic in animals.

Developing strategies to reduce the acrylamide content in foods

• POSTHARVESTING STRATEGIES

• PRE-PROCCESSING STRATEGIES

• PROCESSING STRATEGIES.

QUALITY ASSESMENT AND PRODUCTS DEVELOPMENT FROM

HONEY AND BEE PRODUCTS

QUALITY AND SAFETY IN THE FOOD INDUSTRY

• EvaluaTION of quality and safety parameters

• Assesment on the implementation of management

systems: HACCP, IFS, BRC, ISO 9000, ISO 22000

• Risk assesment

ON-LINE CLASSIFICATION

SYSTEMS

Classification of fresh meat quality at

slaughter (PSE, DFD, RFN). Damage

detection in pork and in poultry.

Classification of fruit by different

damages and maturation Index

CONTROL SYSTEMS

Determining online the level of cooking

in hams.

Determining the level of salt or curing

in ham.

Freeze control in meat and vegetables.

Control of fermentation of beer in

tanks.

Control of fermentation and salting

cheese.

Dielectric Food Properties

Research in Oenology

Developing Viticultural practices and

manufacturing methodologies and

AGING to increase WINE QUALITY.

CLONAL SELECTION of native

grape varieties.

Study of the development of

fermented orange (ORANGE WINE)

Process Optimization of "cava".

GAS CHROMATOGRAPHY

MICROVINIFICATION PLANTA

SOLID WASTE MANAGEMENT

• Valorisation of by-products of wine-

making industry.

• Valorisation of by-products of the

brewing industry.

EFFLUENTES MANAGEMENT

Study and characterization of brines

generated during the desalination of

sea water for possible use in the food

industry.

Valorization of press liquid from the

solid waste industry citrus juice

production.

Management of effluents from

osmotic dehydration of food. Use of

membrane processes.

Sustainable and Environmental Engineering

Microfiltration

Ultrafiltration

Inverse Osmosis

Goal. Contribute to the improvement of the competitiveness of companies in the

food industry through the development of collaborative R&D&I projects, technology

assessment and other activities promoting innovation.

Specifically, the IU-IAD has experience in:

• Collaboration in company R&D&I projects.

• Evaluation of company research projects for different rating agencies. (Tax

deduction)

•Technology Assessment to improve products and processes.

• Patent licensing, know-how transfer etc.

Development cooperation: Project with Burkina Faso for the tranfer of

knowledge of food drying methodologies

TECHNOLOGY TRANSFER

UNIVERSITAT POLITÈCNICA DE

VALÈNCIA

http://www.upv.es

Instituto de Ingeniería de Alimentos para el Desarrollo (IAD)

Jose V. Ros joroli@upv.es