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.
- 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 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.
- 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.
- 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.