RESEARCH INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENT

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Christian Randall
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1 Institutional Information Universitat Politècnica de València RESEARCH INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENT

Our Mission Public institution founded in May 1999 at the Polytechnic University of Valencia as part of the strategy to support R&D in the area of Food Science and Engineering.

Also, to develop suitable technologies that contribute to an improvement in health conditions, well-being and wealth creation.

2 Our Mission Public institution founded in May 1999 at the Polytechnic University of Valencia as part of the strategy to support R&D in the area of Food Science and Engineering. Activities are focused on a rational use of natural and higher quality resources to provide more hygienic, efficient, safer and environmentally friendly manufacturing processes. Also, to develop suitable technologies that contribute to an improvement in health conditions, well-being and wealth creation. To develop an intense training activity to provide technical personnel with the right skills and knowledge (PhDs and Master Studies). To promote the collaboration and partnership with other universities, institutions and business (Spain, Europe and Latin America).

3 Main activities POSTGRADUATE STUDIES RESEARCH & DEVELOPMENT INNOVATION & TECHNOLOGY TRANSFER

Resources Human Resources 29 Research Staff (PhD) 4 Technical

30) Master students (~ 40) Undergraduate students (~ 30)

4 Resources Human Resources 29 Research Staff (PhD) 4 Technical Staff 1 Project Manager 2 Administration Staff PhD students (~ 30) Master students (~ 40) Undergraduate students (~ 30) Infraestructures UPV Scientific Park: Polytechnic City of Innovation m 2 : Pilot Plant 14 Specific Laboratories 4 General Laboratories Room for Sensorial Analysis Offices Area, conference and meeting rooms...

5 Our Research Fields Sustainable and efficient food industries Novel foods, nutrition and health Food quality and safety

Research lines: Sustainable and efficient food industries Microwave applications in the food industry To

pasteurization, sterilization, disinsectization, destabilization of emulsions, extrusion, etc.

to be protected so that release can be controlled over time or under certain situations.

6 Research lines: Sustainable and efficient food industries Microwave applications in the food industry To improve in terms of cost, quality and sustainability a wide spectrum of industrial processes: thawing, pasteurization, sterilization, disinsectization, destabilization of emulsions, extrusion, etc. Encapsulation of bioactive compounds of functional interest Encapsulation technologies allow certain compounds to be protected so that release can be controlled over time or under certain situations. Active coatings to extend the shelf-life of perishable foods To develop new strategies to increase the shelf-life of food products by applying active coatings.

7 Research lines: Sustainable and efficient food industries Development of active food packaging To Increase the shelf life of food by incorporating active compounds into biodegradable polymer films and active coating technologies. Food waste and byproducts valorisation Application of different technologies to stabilize, separate, extract, purify and transform agricultural and industrial by-products and food waste in order to obtain added value compounds.

8 Research lines: Sustainable and efficient food industries Wines and Alcoholic Beverages Technologies for the improvement of the quality and efficiency for the production, covering both viticulture and industrial processes of transformation. Environmental management in the food industry Management and reutilization of solid waste and treatment, management and recovery of wastewater from food industry.

Research lines: Novel foods, nutrition and health In vitro digestion studies To develop in vitro digestion

for the improvement of the probiotic and / or antioxidant effect in foods Guarantee the availability of

Reformulation of traditional products with healthier ingredients Substitution of sugars in a wide range of

9 Research lines: Novel foods, nutrition and health In vitro digestion studies To develop in vitro digestion systems for population groups with gastrointestinal physiological specificity Ingredients and Technologies for the improvement of the probiotic and / or antioxidant effect in foods Guarantee the availability of functional ingredients in liquid and formulated foods subjected to different transformation processes. Reformulation of traditional products with healthier ingredients Substitution of sugars in a wide range of products, use of alternative cereals in bakery, substitution of fats, incorporation of fibers, vitamins and minerals, etc..

Research lines: Novel foods, nutrition and health Encapsulation of bioactive compounds of functional interest Encapsulation technologies allow to protect certain

Formulation and development of functional foods for specific population groups To develop healthier foods via the incorporation of active additives to food

10 Research lines: Novel foods, nutrition and health Encapsulation of bioactive compounds of functional interest Encapsulation technologies allow to protect certain compounds so that release can be controlled in time or under certain situations. Formulation and development of functional foods for specific population groups To develop healthier foods via the incorporation of active additives to food structures by applying food engineering techniques Probiotic fermented products from vegetable milks To develop substitutive products for cow milk and probiotic derivatives, without lactose, milk proteins or gluten, and with high stability and sensory quality

Research Lines: Food quality and safety Universitat Politècnica de València Sensors for

reactions and processes that are developed in biological systems.

11 Research Lines: Food quality and safety Universitat Politècnica de València Sensors for the quality and safety control in food production Photonic technology to understand 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. Acrylamide reduction strategies for fried, baked and toasted foods To gain knowledge and improve methods that can characterise and reduce the acrylamide content in foods

treatments Sensors and smart labelling To develop smart packaging materials able to monitor the

12 Research lines: Food quality and safety Honey and hive products To control honey quality by analysing their physicochemical parameters and to determine residues from harvest and postharvest treatments Sensors and smart labelling To develop smart packaging materials able to monitor the state of food via chromogenic arrays and substances that respond to food modifications with colour changes.

13 Collaborations (among others)

14 Networks Universitat Politècnica de València

15 Thank you for your attention Research Institute of Food Engineering for development Julio Carreras Find out more at:

AFYON KOCATEPE UNIVERSITY GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES DEPARTMENT OF FOOD ENGINEERING

AFYON KOCATEPE UNIVERSITY GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES DEPARTMENT OF FOOD ENGINEERING MASTER (MSc) PROGRAM FIRST YEAR FIRST SEMESTER NAME CREDIT* GDM-5501 DIRECTED FIELD STUDIES C 8 0 8 0 9 GDM-5601 THESIS PREPARATION C 0 1 1 0 1 ELECTIVE E 3 0 3 3 5 ELECTIVE E 3 0 3 3 5 ELECTIVE E 3 0