Technology of vegetable products and pickled vegetables

The scientific interests of this group are: (1) to study the technological processes for elaboration of vegetables, mainly fermented vegetables, including chemical analyses of compounds related to fermentation and monitoring of microorganisms grown during fermentation or inoculated as starter cultures, and (2) to study all aspects related to quality and safety of final product, including the sensory and nutritional characteristics as well as the chemical changes induced by thermal treatments or by the use of additives.