This sub-line explores the study of new technologies of low environmental impact suitable for all the stages in the production chain. Of this, the most important are the high hydrostatic pressures (applied to the food conservation instead of preservatives or intense treatments), new fermentation and enzymatic processes (for example, in the use of enzymes as cleaning agents to reduce the water and soap consumption), new packaging materials (active, biodegradable), encapsulation, texturisation (of new protein sources), 3D printing and applied ITCs in all the production, control and distribution levels to contribute to the digital transformation of the processes.
Within this sub-line, the EQ4 and AA1 groups work in the aspects more related with food and processing, with the fundamental contribution of the information technologies and the chemical basis of the processes given by the LIA2 and QO3 groups.


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