Food product and its formulation

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Food design and formulation for the improvement and development of new products

Food product knowledge and formulation focuses on the creation and design of food products through the combination of ingredients, processes and technologies. It includes the study of the properties and functions of ingredients, as well as sensory evaluation and formulation optimization to achieve products with specific characteristics, such as flavor, texture, color and nutritional value. This area of knowledge also addresses marketing and commercialization of food products.

Technological lines

Agrifood Laboratory

Chemical and microbiological analysis of the agricultural food environment

Food, microbiological and physicochemical laboratory

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

Healthy, sustainable and nutritional quality products

New nutritional sources, formulations and efficient and sustainable production processes

Life cycle studies

Specialization in the extension and evaluation of the useful life of products through advanced R&D&I techniques.

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.