Parc de Recerca

Food technologies & animal health

Research on food production processes, nutrition, agriculture and animal and plant health allows the development of new technologies for materials processing and food preservation and packaging.


Food production
  • Design of fermentation processes for the production of "starters", additives and biocides
  • Creation of functional foods
  • agro-ecological production
  • Development of new public policy agricultural production or livestock, marketing and consumption 

Food Quality Control
  • Food composition Studies (proteins, peptides, amino acids, fats, carbohydrates, vitamins, minerals ...)
  • Food texture studies
  • Food colour studies
  • Calculation the shelf-life of foods
  • Determination of the physical, chemical, and microbiological parameters of food
  • Vision system for the analysis of the size, colour, distribution, food, etc.
  • Optical system for quality control of various types of fruit
  • Vision system to guide the selection and placement of robotic arms on random position high-speed product lines using 3D orientation
  • Computer vision system to automatically detect the presence or absence of items in a container and item defects
  • Computer vision system to automatically detect and verify the contents of a pallet
  • Computer vision System to automatically detect the presence of contaminants in bottles and other containers
  • System to detect the presence of material in packaging
  • Electronic tongue to classify wines according to grape variety, vintage year and Denomination of Origin
  • Electronic tongue to identify varieties of beer

Preservation and
packaging of food
  • Improve the preservation of packaged food using carbon dioxide and other gases that can reduce or eliminate the use of other "additives"
  • Bottling system in aseptic conditions using ultraviolet irradiation to replace chemicals commonly used to ensure sterility
  • System able to stabilize and sterilize food using by high pressure liquid to ensure long-term preservation at room temperature and reduce the use of additives to preserve organoleptic characteristics.
  • Stability analysis and the deterioration of the organoleptic quality and shelf-life of foods
  • Ecological packaging

food security
  • Application of new technologies to improve food safety and its organoleptic and nutritional characteristics
  • Chemical separation techniques to ensure the traceability of foods
  • Animal identification systems for cattle, sheep, goats and pigs to ensure the traceability of the animals and their products

  • Evaluation of the incorporation of additives to optimize the synergy between production efficiency and meat in ruminants, pigs and sows
  • Evaluation of the influence of raw materials and nutrients on production animal behaviour in piglets, lactating sows and broilers
  • Assessment and treatment of pain in cows and sows
  • Effect of inclusion of different additives on rumen microbial fermentation in vitro
  • Assessing animal welfare, assisted therapy and behaviour in pets and wild animals held in captivity
  • Studies for acceptance, tolerance, efficiency and suitability of ingredients and products in dogs
  • Milk production in ruminants
  • Feeding strategies for preventing diseases and zoonoses 

  • Prevention of overweight and obesity and eating disorders such as anorexia nervosa, bulimia nervosa, among others.
  • Reduce risk factors issues related to food and weight
  • Create new food distribution channels
  • Evaluation of the environmental and economic impacts of regional and rural development projects
  • Preparation of demographic projections, production and energy consumption, waste and CO2
  • Design and sustainability of development projects
  • Market research for the food industry