Our research group has a broad scientific background in all the fields included in the lines of research described above, in which we have been working for over 15 years.
Capabilities
- Physicochemical analysis of various foods (natural and processed)
- Improving the quality of food by controlling the content of bioactive compounds
- Control of thermal and non-thermal processes in order to obtain food with high nutritional value.
- Dietary advice
Objectives achieved:
- Physico-chemical characterisation of various foods: meat and meat products; horchata, fresh, chilled and sterilised orange juice; asparagus; mushrooms; three varieties of oranges (navel, navelina, navel-lane) and three varieties of mandarin (clemenules, clemenvilla and fortuna)
- Determination of macronutrients and micronutrients in food. Evaluation and correction of deficiencies
- Validation of heat treatments: pasteurisation, sterilisation and UHT, and of non-thermal treatments: high-intensity electrical pulses (HIPS). Nutritional quality
- Storage-induced changes in the nutritional quality
- Assessment of antioxidant capacity in food
- Establishment of the shelf life of food
- Development of nutritional sheets and evaluation of nutritional menus for different groups (elderly, pregnant, school, ...)
We have the all the necessary auxiliary equipment to carry out our research in our food testing laboratories. We also have the extensive equipment of the laboratories of Nutrition and Bromatology at the Faculty of Pharmacy
In addition, we have the infrastructure of the general research support services of the University of Valencia.
