universidad politécnica valencia · universitat politècnica de valència human resources 29...

Universitat Politècnica de València

RESEARCH INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENT

Institutional Information


• Public institution founded in May 1999 at the Polytechnic University of Valencia as part of the strategy to support R&D in the area of Food Science and Engineering.

• Activities are focused on a rational use of natural and higher quality resources to provide more hygienic, efficient, safer and environmentally friendly manufacturing processes. Also, to develop suitable technologies that contribute to an improvement in health conditions, well-being and wealth creation.

• To develop an intense training activity to provide technical personnel with the right skills and knowledge (PhDs and Master Studies).

• To promote the collaboration and partnership with other universities, institutions and business (Spain, Europe and Latin America).

Our Mission


Main activities

INNOVATION & TECHNOLOGY

TRANSFER

RESEARCH & DEVELOPMENT

POSTGRADUATESTUDIES


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 ...

Resources

Moderador

Notas de la presentación

Objetivo CPI : transferir tecnología Institutos Universitarios y Centros de investigación Incubación de empresas Instalación departamentos de I+D de empresas


Our Research Fields

Sustainable and efficient food

industries

Novel foods, nutrition and

health

Food quality and safety


Research lines: Sustainable and efficient food industries

Microwave applications in the food industry

To improve in terms of cost, quality and sustainability a wide

spectrum of industrial processes: thawing, pasteurization,

sterilization, disinsectization, destabilization of emulsions,

extrusion, etc.

Encapsulation technologies allow certain compounds to be protected so that release

can be controlled over time or under certain situations.

Encapsulation of bioactive compounds of

functional interest

Active coatings to extend the shelf-life of

perishable foods

To develop new strategies to increase the shelf-life of food products by applying

active coatings.


Food waste and by-products valorisation

Application of different technologies to stabilize, separate, extract, purify and transform agricultural and industrial

by-products and food waste in order to obtain added value compounds.


Development of active food packaging

To Increase the shelf life of food by incorporating active

compounds into biodegradable polymer films and active

coating technologies.




Environmental management in the

food industryManagement and reutilization of solid waste and treatment, management and recovery of wastewater from food industry.


Wines and AlcoholicBeverages

Technologies for the improvement of the quality and

efficiency for the production, covering both viticulture and

industrial processes of transformation.


Research lines: Novel foods, nutrition and health

In vitro digestionstudies

To develop in vitro digestion systems for

population groups with gastrointestinal

physiological specificity


Ingredients and Technologies for the improvement of the

probiotic and / or antioxidant effect in foods

Guarantee the availability of functional ingredients in liquid

and formulated foods subjected to different transformation

processes.

Reformulation of traditional products with healthier

ingredientsSubstitution of sugars in a

wide range of products, use of alternative cereals in

bakery, substitution of fats, incorporation of fibers,

vitamins and minerals, etc..


Encapsulation of bioactive compounds of

functional interestEncapsulation technologies

allow to protect certain compounds so that release can be controlled in time or under

certain situations.

Formulation and development of functional

foods for specific population groups

To develop healthier foods via the incorporation of active additives to food structures by applying food engineering techniques


Research lines: Novel foods, nutrition and health

Probiotic fermentedproducts from vegetable

milksTo develop substitutive

products for cow milk and probiotic derivatives, without

lactose, milk proteins or gluten, and with high stability and

sensory quality


Research Lines: Food quality and safety


To gain knowledge and improve methods that can characterise

and reduce the acrylamide content in foods

Sensors for the quality and safety control in food production

Photonic technology to understand the reactions and processes that are

developed in biological systems. In this way, sensors and measurement systems applicable to process control, quality and

food safety can be developed.

Acrylamide reduction strategies for fried, baked

and toasted foods


Research lines: Food quality and safety

Sensors and smart labelling

To develop smart packaging materials able to monitor the state of food via chromogenic arrays and

substances that respond to food modifications with colour changes.

Honey and hiveproducts

To control honey quality by analysing their physico-

chemical parameters and to determine residues from harvest and postharvest

treatments



Collaborations (among others)


Networks


Thank you for your attentionResearch Institute of Food Engineering for development

Julio [email protected]

www.iiad.upv.esFind out more at:

http://www.iiad.upv.es/

universidad politécnica valencia · universitat politècnica de valència human resources 29...

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