Murcia FOOD 2025

20–21 May 2025 | Murcia, Spain

Register
Register
Register

ServiceUpdated on 7 April 2025

Technological improvement of food. Biochemical, microbiological and sensorial modifications.

Luis Tejada Portero

Catedrático Universidad at UCAM Universidad Católica San Antonio

MURCIA, Spain

About

R+D projects done:

·         Characterization of Murcia’s winey cheese. Effect of the use of a powder vegetable coagulant on its physic-chemical, biochemical, microbiological and sensorial characteristics.

·         Biochemical, microbiological and sensorial technology and characterization of cured ham, obtained from the “chato murciano” pig. Effects of the different crossbreeding used in the recovery breed process

Organisation

Similar opportunities