ServiceUpdated 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
Service
Gastronomic Quality and Biotechnology
- Others
- Development
- Food safety and fraud prevention
Ibai Martín
Business Developer at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia, Spain