Food Quality and Safety

Development of sensors for the control of quality, safety and processes in the agro-food industry

 

We are able to apply photonic technology to interpret the reactions and processes that are developed in biological systems. In this way, sensors and measurement systems applicable to process control, quality and food safety can be developed. These systems are also of interest for their application in other sectors such as health.

Strategies to reduce acrylamide

 

The formation of acrylamide in the processes of frying, roasting or baking is a health problem, so institutions, industry and consumers are increasingly interested in reducing the appearance of this compound. However, it is not an easy task, since depending on the food and its manufacturing process, the strategies for its reduction vary. At the IIAD we have carried out different works that allow to limit the appearance of acrylamide both at industrial and domestic level.

Honey and hive products

 

Given the importance of the beekeeping sector for food production and environmental conservation, the IIAD has a specific laboratory for this product, which research is focussed on its production (food safety, adulterations, hives, etc.) as well as on the final product (quality, packaging, product innovation, etc.).

Coating to extend shelf life

 

Use of coatings that can control the release of natural, non-toxic microbial and / or antioxidant agents that increase the quality and safety of perishable foods and extend shelf life. Customized developments in cheese, meat products, fisheries and other products.

Sensory analysis and consumer perception

 

Consumer perception is a key element for product innovation, especially when it comes to the agri-food sector. Conscious of this, the IIAD, in collaboration with Tastelab, applies the sensorial analysis and statistical techniques that allow to identify the PAN (Preference, Acceptance and Necessity) of the consumer, thus facilitating the determination of the attributes for the development of new food products by the industry.

Sensors and Smart Tagging

 

Development of intelligent packaging materials capable of monitoring the state of food through chromogenic matrices and substances that respond to modifications of foods with color changes.