FOOD AND AGRICULTURE

Integral Technological Offer: Raw materials, manufacturing process and product.

• Improvement and optimisation of fermentative processes.
• Insulation, selection and application of microbial strains.
• Obtaining products through pilot-scale fermentation.
• Design and development of starters.
• Authentication of raw materials in processed products.
• Detection and quantification of emergent pathogens.
• Detection and quantification of genetically modified organisms.
• Industrial applications of enzymes.
• Application and optimisation of enzymes in individual industrial processes.
• Enzymatic activity tests.
• Formulation of products with enzymes
• Use and recovery of by-products.
• Validation of functional properties of food ingredients.
• Development of new food products.
• Adaptation of raw materials.
• Formulation and substitution of ingredients.
• Innovative products.
• Studies on hygienic-sanitary safety of products.
• Studies on the useful life and conservation of products.
• Complex analyses.
• Microbiology.
• Physical-chemistry (volatile compounds, vitamins, amino acids, etc.)
• Biochemistry.
• Molecular Biology.
• Genomics.

Containers and packaging

• Development, control and optimisation of containers and packaging (plastics, cardboard, Tetra Brik).
• Optimisation in the design of containers and packaging (plastics, cardboard, Tetra Brik).
• Selection and adaptation of materials for containers and packaging.
• Manufacturing technologies for containers and packaging.
• Legislation and regulations for containers and packaging. Please ask.
• Recovery and recycling schemes for packaging materials.

The Environment

• Recovery and use of organic waste.
• Applications of bio-treatments of industrial waste water.
• Water quality (characterization, use, pollution load, etc.).
• Biodegradability of discharges.
• Characterization of soils, waste and organic contaminants, and their treatment.
• Environmental legislation.