Laboratory and Online Tools to Investigate Meat Structure
New technologies to detect, prevent and eradicate pollutants that cause “musty taint” in wineries
Technologies for Green Biodegradable Cellulose-based Packaging
Food safety: Significant reduction of Campylobacter in chickens
Green Straw Bottle
Tomato Picking Robot
Development of a new functional protein performing high added value features for the meat industry. The new protein will be obtained from an internal waste released during the gelatine production process.
The goal is to design methods based on genomics and advanced technological control of fresh meat, to develop specific genetic pig lines that can reduce the productivity gap between industrial lines and iberian pigs, standardizing and improving the deposition of oleic acid in the iberian cured ham.