Foto de Bibiana Juan
  • Biography
  • Ph.D., Food Science and Technology, Universitat Autònoma de Barcelona, 2007
    B.S., Food Science and Technology, Universitat Autònoma de Barcelona, 2000
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  • Research lines
  • I have been working in the application of new technologies to improve food safety and nutritional and organoleptic characteristics of foods, particularly with high-pressure and ultra-high-pressure homogenization technologies. I have studied the effects of these technologies on microbial inactivation and the chemical, biochemical, functional and nutritional characteristics of foods, especially in dairy products.
    Recently, I have also been working in the optimization of sensorial characteristics of low-fat cheeses.
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