The activities of the “New Food Processing Technologies” research group aim to improve the competitiveness of the food and biotechnology industry by developing sustainable processing systems for safe, high-quality foodstuffs and ingredients through the following general approaches:

• Applying non-thermal processing technologies to optimize processes in the food and biotechnology industries with the aim of improving overall yield, along with the microbiological, sensory, and nutritional quality of foodstuffs and of saving energy within the framework of the
  circular economy.
• Studying the microbial mechanisms of inactivation, resistance, and adaptation to traditional and novel preservation methods, with the aim of designing more efficient processes and of introducing innovative biotechnological applications.