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.


APLICATIONS

Food production
                                                 SOLUTIONS
  • 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

Improving
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

Animal
nutrition
  • 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 

Consumption
  • 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