Egg Sector
- Egg yolk fractions: two by-products with interesting capacities
- Products made from egg yolk fractions with better nutritional characteristics than the original: mayonnaise, jellies, pastry products, baked goods, snacks, and edible and biodegradable films (packaging)
Meat Sector
- Separation of blood components with good technological capabilities
- Plasma filtration with three ultrafiltration systems (sterilization)
- Chemical fractionation of plasma proteins: fibrinogen, immunoglobulins, alpha-1-antitrypsin and albumin
- Obtaining globin
- Development of biomaterials from plasma
- Preparation of sausages replacing animal fat with a preparation of olive oil
- Textural and chemical characterization of meat products: protein and lipid content, characterization of rheological and textural properties
- Physical-chemical and biological treatments of aqueous effluents
- Life cycle analysis of products and processes
Dairy Sector
CHEESE
- Textural characterization, its relationship with maturation time and additives with antioxidant agents
- Monitoring of physicochemical and organoleptic properties in cheese during maturation
- Microbiological control during maturation time: presence of lactic bacteria before the cave and in the maturation cave in artisan cheese
CURD
- Rheological characterization
- Cheese yield improvement
YOGHURT
- Rheological characterization: impact of the concentration of lactic acid bacteria in the inoculum, as well as the addition of different additives on the elasticity and viscosity of the final product
NEW PRODUCTS
- Milk protein hydrolyzates
- Symbiotic cheese with probiotics and prebiotics
BIO-MATERIALS
- Edible films (casein)
- Casein microparticles for encapsulation of bioactive agents
- Casein microspheres with the possibility of incorporating lactic bacteria
WHEY FERMENTATION
- Lactic acid production by fermentation with lactic acid bacteria
- Lactobionic acid production
- Enzymes production (proteases)
SEPARATION PROCESSES
- Microfiltration of whey as an alternative method of sterilization
- Dairy spray drying
SUSTAINABILITY & ENVIRONMENT
- Life cycle analysis
Fermented Drinks
CIDER
- Cider production: fermentation control, selection of microorganisms
- Quality control
BEER
- Column fermentation: hydrodynamics impact, CO2 generation, mixing degree
- Quality control: aromas, diacetyl
NEW PRODUCTS
- Alcoholic beverage from egg residues: use of egg yolk
- Final product with good organoleptic characteristics
- Vinegar production from whey by fermentation
QUALITY
- Chemical analysis, fermentation monitoring: identification of aromatic molecules throughout the fermentation process of natural cider. Fermentation time optimization
- Microbiological monitoring of fermentation processes: study of microbiological composition in natural cider
WASTE & SUSTAINABILITY
- Effluent treatment
- Use of solid by-products: obtaining pectin and polyphenols from cider industry waste
- Life cycle analysis
Solid waste and Sewage
FRUIT WASTE
- Free sugars production by hydrolysis
- Obtaining bioethanol through hydrolysis and subsequent fermentation
COFFEE WASTE
- Preparation of fiber enriched cookies using coffee husk
- Adsorbent development and capacity determination
EGGSHELL
- Protein extraction using ultrasound
- Use of eggshell as support for iron nanoparticles with oxidative capacity
FRUIT STONE
- Extraction of phenolic compounds
- Preparation of nano-cellulose
SLUDGE
- Obtaining compounds: proteins, carbohydrates, humic acids, phosphates, organic acids
- Use of humic acids in films with antioxidant capacities
SEWAGE WATER
- Biological aerobic or anaerobic processes through the use of bioreactors for the study of elimination of low biodegradability industrial compounds
- Biodegradability tests and toxicity tests for different pollutants by using a respirometer
- Characterization of the microbiological composition of different biological water treatment systems in terms of diversity and physiological state
SUSTAINABILITY & ENVIRONMENT
- Impact of the presence of anaerobic treatments in the analysis of life cycle and carbon footprint
