Innovative Processes and Food Quality (INNOTECHFOOD)

The Group ‘Innovative Processes and Food Quality’ is characterized by its experience in the use of innovative technologies for food processing. Currently, the research team is made up of two Tenured Scientists with complementary training: a PhD in Agronomical Engineering (Laura Otero) who is expert in characterization, modeling, and simulation of processes and a PhD in Pharmacy (Miriam Pérez Mateos) who is expert in food quality and development of restructured products and functional foods. Their work focuses on the characterization of technological processes in food and the study of how these processes can be improved with the aid of different emerging technologies. The group’s activity ranges from evaluating the effects of new technologies on process kinetics or food quality and shelf-life to process modeling.