Department 3 – Food science and technology

The area of Food Science and Technology is becoming particularly relevant in R&D&I programs on a regional, national and European level. Food Science and Technology include the subjects of food technology, food safety, quality, gastronomy, nutrition and health. The lines of research in these areas aim to provide a response to the social challenge of ensuring the agrofood sector’s competitiveness and sustainable growth on a social, industrial, economic and environmental level, and to improve food quality and guarantee citizen health via healthy nutrition. Thus, these lines of research aim to ensure an adequate supply of safe, nutritious, healthy foods (and other bioproducts) of great quality in order to satisfy consumer demands. This can be achieved by improving primary production systems, developing advanced food production technologies, innovating in new materials and packaging, evaluating and controlling risks that affect food safety, and conducting research in the areas of nutrition and health.

This research area is coordinated by Agustín Ariño, PhD, the Head of Department 3, which comprises a total of 118 individual members divided into 12 research groups.

This area includes 4 lines of research with 13 sub-lines of research and a total of 41 specific actions.