We have facilities to design, characterise and validate new ingredients and food products, adapting them to current technologies and consumer preferences.
We also have a pilot plant to investigate food and beverage processing. Physico-chemical and rheological characterisation of ingredients and foodstuffs which enables us to offer comprehensive advice on food science and technology, including:
- Analysis and development of new food formulations
- Reformulation of existing foodstuffs
- Optimisation of processes in the food industry
- Food packaging and preservation studies
- Shelf life studies under normal and accelerated conditions
- Sensory studies
- Valorisation of food industry by-products
Target companies
Chemical
Food
Health
Sport
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