To investigate, with scientific knowledge, the manufacture of a healthier product with higher nutritional quality from its origin: a butter that contain more unsaturated fat (more than 42%), more omega 3 (more than 1.5%) and more conjugated linoleic acid (cla).
Steam and irradiation as complementary methods for decontamination and preservation of food ingredients. Optimization of the process and evaluation of physicochemical and microbiological characteristics.
The new trend of craft brewing is creating an exciting new market for premium priced highly aromatic (ha) hops. It is clearly sustainable and profoundly changing the way brewers value hops, which presents a new opportunity for the european hop industry.
This project aims to develop new functional beverages using apple/grape juices as matrix for prebiotics, probitotic strains and antioxidants to promote health benefits and wellness to consumers.
New bakery products, from bread to cookies, will be upgraded into the healthy food market by adding functional ingredients as sources of digestible protein, vitamins , essential fatty acids, dietary fibers and minerals from alfalfa and flaxseeds.
Design and development of new winemaking protocols for new aromatic profiles obtention. Different types of wood oak will be used in various stages of winemaking process, as alcoholic, malolactic or post-malolactic fermentation. This technique will be combined with micro-oxygenation.