Focused on the identification of new strategies for the treatment of common joint degenerative diseases (ostcoarthritis) using botanical extracts modified and standardized according to relevant biological activity.
New straw chaff procedure for a significant increase in the threshing process in combine harvesters through a lasting reduction of the straw volume passing machines.
Optimised sterilisation process for dried food and cosmetic ingredients using innovative vacuum+steam technology.
Monitoring insects and fungi in stored rice from the field to industrial areas, as part of risk assessment and as a decision-making tool. Application of alternative less noxious control methods than traditional ones.
Development of highly nutritional raw material from the industrial residue of wine fermentation for its application in food products and cosmetics.
Collaborative project with a german company to conduct a technological project aimed at developing a new team for the wine industry, with commercial interests in the international market based on innovative technologies.
The project i-choose-chick establishes new processes for the physical modification of chickpea ingredients. With this new choice of clean-label ingredients the quality and consumer acceptance of gluten-free bakery products will be enhanced and new product concepts for celiac people are enabled.
To develop a fermentation-based technology by recovering a fraction of the by-products generated in cheese and milk production, with applications for the agro-food industry such as ingredients, beverages, etc., Focusing on the development of healthy products.
Harvesting and the newest high pressure and deep vacuum techniques in production of standardized plant extracts/bioactive molecules for application in formulation of nutraceuticals/medicine. In vivo studies to support evidence for health benefits.