Food Quality and Safety Group

Research summary

The research group is focused on studying the influence of product manufacturing processes on storage and sensory characteristics. Another second line of the group is dedicated to the characterization of foods and food supplements for possible use as functional ingredients for specific health foods. The third line is the determination of heavy metals and trace elements in foods. The research group is focused on studying the influence of product manufacturing processes on storage and sensory characteristics. Another second line of the group is dedicated to the characterization of foods and food supplements for possible use as functional ingredients for specific health foods. The third line is the determination of heavy metals and trace elements in foods.

Freeze-drying and digestion of flax seed and prickly pear

Research lines

Line 1: Analytical control of metals in food and food supplements

This line has considerable importance in human nutrition both from a physiological and toxicological point of view, and from a quality control and food technology perspective. Not only is it interesting to study and control the levels of these metals, but it is also of great interest to study the possible interrelationships between these metals.

Metals Determination by ICP-Mass

Line 2: Nutritional research in the area of the Pharmacy Office

The Pharmacy Office should seek new ways to improve and enrich the scope of action. For this reason we have opened a line to characterize, analyze the degree of oxidation, and elaboration processes of certain food supplements that are dispensed in pharmacies and large establishments, and subsequently carry out nutritional intervention studies.

Perception study on autistic children

Line 3: Sensory analysis and study of food consumers

We work with foods such as nougat and all its ingredients with the aim of improving aspects related to the organoleptic characteristics of the product.

Nougat teasting