· Development of biodegradable and edible polimeric films.
· Research on non-scalable drying and shaping techniques as well as conventional extrusion and injection processes.
· Some of the compounds studied: chitosan, caseinates, HPMC and other cellulose derivatives.
· Actual research is focused on obtaining thermoplastic biodegradable composites formed by thermoplastic starch, polylactic acid or polyhydroxyalkanoates amont others.
· Incorporation of different natural antimicrobians (essential oils, propolis, lactic acid bacterias, biocontrol agents, etc.) to create biodegradable edible matrices that form a protective coating.
· Useful for pest control in the field and in post-harvest applications.
· Applicability in different agricultural sectors from the origin to the point of sale.
· Development of food packaging-coatings to increase the shelf-life of cheeses, meat products, fish and other perishable foods.
· To promote the market penetration of coatings that can control the release of microbial agents and/or natural antioxidants.
· Optimisation of process variables for the extraction of phenolic compounds and pigments in wine grape.
· Design of industrial equipment based on low frequency and high intensity ultrasounds for applications that seek to increase the continuous extraction of compounds of interest.
· Optimisation of process variables for the reduction of acrylamide content usign non-conventional frying processes (microwave and hot air).
· Analysis of strategies for pre- and post-harvest proccesing to extended the commercial period of the Bright Red Persimmon variety and its influence on the fruit quality.
· Analysis on the influence of stabilisation techniques on persimmon leaves and the antioxidant compounds of interest.
· Optimisation of the extraction of bioactive compounds (antioxidants) from persimmon leaves.
· Extration and characterisation of functional additives from waste generated in the industralisation and commercialisation of the fruit.
· Development of new and stable products from persimmon crops.
· Among all the steps involved in the bioethanol production process, the research has been focused on the enzymatic and/or chemical hydrolysis needed to break down the complex molecules of cellulose and hemicellulose to obtain fermentable sugars.
· It has been also investigated how to increase the concentration of soluble sugars in the hydrolyzate using different enzymes or applying treatments before the saccharification of the residue. These treatments involve microwave heating in alkaline medium or vacuum impregnation with aqueous solutions containing the enzyme.
· Modelling and scaling-up of new processes based on the revalorization of solid waste and sewage in the food industry.
· Use of membranes for the treatment, management and recovery of effluents.
· To increase wine quality via good practices in the field and appropiate methodologies and through the selection of clones of native grapes varieties.
· Development of wine from fermented orange juice.
· Optimisation of cava processing.