Updated on 7 April 2025
Technological improvement of food. Biochemical, microbiological and sensorial modifications.
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
Expertise
Insect rearing and production of insect-based ingredients
Joan Roig
International Area Manager at LEITAT - Technological Center
Terrassa, Spain
Expertise
Joan Roig
International Area Manager at LEITAT - Technological Center
Terrassa, Spain
Product
New cocoa alkalinization process
- Financial Agreement
- Health and nutrition
- Manufacturing Agreement
- Research Cooperation Agreement
- Technical Cooperation Agreement
- Food safety and fraud prevention
- Biotechnology and sustainability
- Commercial Agreement with technical assistance
Javier Cervera March
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain