icono línea

Line 3.1. Food technology

This line includes various research topics covering aspects that affect the food and biotechnology industry. On the one hand, it is dedicated to the development of advanced food processing and preservation technologies, to design more efficient processes with less environmental impact, to obtain food or components that are safer, cheaper, of better quality and with a longer shelf life. Research is also being carried out on advanced packaging technologies, seeking new materials with new properties such as antibacterial or antioxidant properties.

In order to improve the quality of the product and its derivatives, studies are being carried out in the field of the production of meat and other animal products, aimed at developing technological processes for their transformation and preservation. New sources of protein, such as insects, are also being investigated. Animal welfare aspects related to meat quality, reduction of the use of antibiotics, sustainability, optimization of reproduction systems and improvement of marketing are also being addressed.

This line of research focuses on innovation and technological development of plant-based foods, the application of 4.0 technology in pre- and post-harvest, the search for sustainable alternatives in crops and the increase in the quality and safety of these products. Research is also being conducted on bioactive plant principles with a protective effect against oxidative stress and on natural compounds with therapeutic potential.

Also noteworthy is the research carried out in the field of grape and wine technology, addressing in a comprehensive manner the set of operations and agronomic and technological processes with an effect on wine quality, from the tasks in the vineyard to bottling. The keys to the longevity of wine, the remediation of the effects of climate change and the modeling of the sensory quality of wine based on its aroma content are studied. Likewise, the revaluation of native Aragonese grape and fruit varieties is promoted by characterizing their aromatic precursors using metabolic techniques.

This line includes six sub-lines:

  • Advanced food processing and preservation technologies.
  • Advanced packaging technologies.
  • Technologies for food of animal origin.
  • Plant-based food technologies.
  • Grape and wine technology.
  • Culinary technology and industrial gastronomy.