Research lines

  • - Biochemical and microbiological characterization of traditional dairy and meat products with a view to their industrialization.
  • - Cheese rheology.
  • - Chemical characterization of the fruits of autochthonous chestnut (Castanea sativa, Miller) varieties from northern Spain.
  • - Development of new canned vegetables and fish.
  • - Development of new foods with more nutritious and healthy ingredients.
  • - Elaboration of autochthonous starter cultures for traditional dairy and meat products.
  • - Optimization of the preservation processes of vegetables and fish.
  • - Typification and biochemical and microbiological characterization of fish products, vegetables and beverages.
  • - Use of waste from the food industry and reincorporation as ingredients/additives in new foods.