Food Technology

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Food technology, its properties, quality, preservation and packaging

Food technology focuses on the application of scientific and technological principles in food production and processing. It includes the study of the physicochemical and microbiological properties of food, as well as the development of technologies for the preservation, processing, packaging and storage of food. It also focuses on innovation and the development of new food products and technologies that improve the quality and safety of food, and satisfy the demands and needs of consumers.

Technological lines

Agrifood Laboratory

Chemical and microbiological analysis of the agricultural food environment

Biotechnology and green chemistry in resource management

Use of biological systems to develop technologies and products that help reduce environmental impact and improve resource efficiency.

Food, microbiological and physicochemical laboratory

Advanced analytical services to improve quality and business competitiveness, offering comprehensive analysis of raw materials and final products.

Food value chain

Specialization in consulting and optimization of operations in the agri-food industry.

Healthy, sustainable and nutritional quality products

New nutritional sources, formulations and efficient and sustainable production processes

Novel food development

Food research and innovation to balance health, quality and environmental sustainability in food production

Oenology

Technology for quality wines adapted to the climate challenge

Sensory Analysis

Adaptation of products to consumer preferences, improving customer satisfaction and attracting customers

Training for the agri-food sector

Training and specialization in cereal processing and focus on technological trends in the agri-food sector.

Training for the agricultural sector

Technical training in training for entrepreneurship in the agricultural sector