RESEARCH INSTITUTE of FOOD
ENGINEERING for DEVELOPMENT (IU-IAD)
Created in May 1999 as a strategy for supporting R & D in ...
MAIN ACTIVITIES
INNOVATION &
TECHNOLOGY
TRANSFER
RESEARCH &
DEVELOPMENT
POSTGRADUATE
STUDIES
1
Postgraduate studies:
FOOD SCIENCE, TECHNOLOGY &
MANAGEMENT
MASTERS STUDIES:
1. Master in Food Science and Engineering.
ht...
RESEARCH & DEVELOPMENT
Research areas around 4 axis:
1. More rational use of natural resources.
2. High quality and food s...
OUR RESOURCES
 Human Resources
 29 Research Staff (PhD)
 4 Technical Staff
 1 Project Manager
 2 Administration Staff...
Research Groups
1. Food Process and Products Engineering
2. Physical Properties of Foods and their relation with
Food Proc...
THE CURRENT RESEARCH LINES
PECTIN and DIETARY FIBER EXTRACTION
- Food
applications:
desserts, jams, ice
creams, etc.
- Pharmacological
applications
A...
Apple snacks with
prebiotics
+ CALCIUM
+ ALOE
VERA
Functional Foods from fruits
Apple snack with
orange juice
Apple snacks...
Postharvest Technology
Developing new products fresh like, with an extended self-life, etc..
Modelling the fruit respirati...
EDIBLE AND BIOACTIVE FILMS AND COATINGS
Development and characterization of coatings using edible
biopolymers with natural...
Inclusion of bioactive compounds in polymer or lipid systems
with the aim of their controlled release.
Advantages:
- Incre...
Development and characterization of fermented vegetable
drinks from nuts and cereals: almond, hazelnut, oat, ...
The produ...
Using image analysis techniques for the
identification of structure-property-process
and its incorporation into predictive...
ACRILAMIDE ANALYSIS IN FRIED AND ROASTED FOOD
Acrylamide is generated in starchy foods
processed at high temperatures
(tem...
QUALITY ASSESMENT AND PRODUCTS DEVELOPMENT FROM
HONEY AND BEE PRODUCTS
QUALITY AND SAFETY IN THE FOOD INDUSTRY
• EvaluaTIO...
ON-LINE CLASSIFICATION
SYSTEMS
Classification of fresh meat quality at
slaughter (PSE, DFD, RFN). Damage
detection in pork...
Research in Oenology
 Developing Viticultural practices and
manufacturing methodologies and
AGING to increase WINE QUALIT...
SOLID WASTE MANAGEMENT
• Valorisation of by-products of wine-
making industry.
• Valorisation of by-products of the
brewin...
Goal. Contribute to the improvement of the competitiveness of companies in the
food industry through the development of co...
UNIVERSITAT POLITÈCNICA DE
VALÈNCIA
http://www.upv.es
Instituto de Ingeniería de Alimentos para el Desarrollo (IAD)
Jose V...
Jose Vicente Ros / Recent advances in food innovation at the IIAD
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Jose Vicente Ros / Recent advances in food innovation at the IIAD

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Presentation given by Jose Vicente Ros from Institute of Food Engineering for Development (IIAD) in the framework of the Emergence Forum Barcelona

Biocat organized the Barcelona Emergence Forum (April 10-11th, 2014, Congress Palace, Montjuïc) supported by the TRANSBIO SUDOE, a translational cooperation project dedicated to innovation in life sciences in South-West Europe. The Barcelona Emergence Forum contributed to bringing together Academics, Companies, Investment Entities, Technology Platforms and Technology Transfer Offices from Spain, France and Portugal to set up collaborative projects on Human Health & Agro-food Innovation.
More information at: http://www.b2match.eu/emergenceforum2014

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Jose Vicente Ros / Recent advances in food innovation at the IIAD

  1. 1. RESEARCH INSTITUTE of FOOD ENGINEERING for DEVELOPMENT (IU-IAD) Created in May 1999 as a strategy for supporting R & D in the area of ​​Food Science and Engineering at the Polytechnic University of Valencia Jose V. Ros Manager
  2. 2. MAIN ACTIVITIES INNOVATION & TECHNOLOGY TRANSFER RESEARCH & DEVELOPMENT POSTGRADUATE STUDIES 1
  3. 3. Postgraduate studies: FOOD SCIENCE, TECHNOLOGY & MANAGEMENT MASTERS STUDIES: 1. Master in Food Science and Engineering. https://www.upv.es/titulaciones/MUCIA/indexc.html 2. Master in Management of Food Safety and Quality. Also international pathway. https://www.upv.es/titulaciones/MUGSA/indexc.html 3. Master in Science, Vine, Wine and Terroir Management (ERASMUS MUNDUS). PhD STUDIES in Food Science, Technology and Management. Awarded by the Spanish Ministry of Education with the Quality Label. 3
  4. 4. RESEARCH & DEVELOPMENT Research areas around 4 axis: 1. More rational use of natural resources. 2. High quality and food safety. 3. More efficient, safe and environmentally friendly Manufacturing and preservation processes . 4. Development of appropriate technologies for the food industry to contribute to health, welfare of the population and the generation of wealth and employment.
  5. 5. OUR 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  3.500 m2:  Pilot Plant  14 Specific Laboratories  4 General Laboratories  Room for Sensorial Analysis  Offices Area, conference and meeting rooms ...
  6. 6. Research Groups 1. Food Process and Products Engineering 2. Physical Properties of Foods and their relation with Food Processes. 3. Oenology 4. Environmental management for the food industry. 5. Quality and Safety in the Food Industry
  7. 7. THE CURRENT RESEARCH LINES
  8. 8. PECTIN and DIETARY FIBER EXTRACTION - Food applications: desserts, jams, ice creams, etc. - Pharmacological applications ANTIOXIDANTS CHARACTERIZATION - Persimmon Leaf Tea - Persimmon leaf extracts LEAF FRUIT Valorization of Persimmon cultivar OPTIMIZATION OF THE USE OF FUNCTIONAL INGREDIENTS: Sucrose replacement by natural healthy sugars wtih low glycem index and no cariogenic) -Aplications : Jams, Fruit Spreads, Gelatin Desserts, Candies, etc.
  9. 9. Apple snacks with prebiotics + CALCIUM + ALOE VERA Functional Foods from fruits Apple snack with orange juice Apple snacks with probiotics Functional Foods from vegetables
  10. 10. Postharvest Technology Developing new products fresh like, with an extended self-life, etc.. Modelling the fruit respiration process: Storage studies, optimization of packaging, optimization of equilibrium atmospheres, etc.. Natural Alternatives to the use of chlorine as washing agent Natural Alternatives to the use chemical preservants (i.e. essential oils)
  11. 11. EDIBLE AND BIOACTIVE FILMS AND COATINGS Development and characterization of coatings using edible biopolymers with natural compounds with antimicrobial activity and / or antioxidant to lengthen and improve the quality and shelf-life of different foods. BIOACTIVE AND BIODEGRADABLE PACKAGING MATERIALS Development and characterization of biodegradable packaging materials which also provide additional functionality such as antimicrobial or/and antioxidant activity. The aim is to achieve maximum biodegradability and bioactivity Coated Grape with cellulose based edible films formulated with propolis extract. Growth inhibition of the fungus A. niger on chitosan films with Basil essential oil. Edible/Biodegradable Films/Coatings for Food
  12. 12. Inclusion of bioactive compounds in polymer or lipid systems with the aim of their controlled release. Advantages: - Increase or maintain the functionality of the bioactive compound during processing or product lifetime. - Release in the target point/time. Encapsulation of bioactive compounds
  13. 13. Development and characterization of fermented vegetable drinks from nuts and cereals: almond, hazelnut, oat, ... The products developed have all the advantages of a vegetable milk (rich in unsaturated fat, minerals and antioxidants) and traditional yogurt lactic bacteria used in processing. Micrographs of almond milk. Fermented Products from Vegetal Milks
  14. 14. Using image analysis techniques for the identification of structure-property-process and its incorporation into predictive models. Development of artificial vision systems (SVA) for quality control of food processing and image analysis for the identification, quantification and classification of properties related to food quality. (Systematic Approach to Food Engineering Systems, SAFES) . Software Development (FoodSim program) to describe products and processes. Food Structure- Properties- Process Relationships
  15. 15. ACRILAMIDE ANALYSIS IN FRIED AND ROASTED FOOD Acrylamide is generated in starchy foods processed at high temperatures (temperature> 120 ° C) such as chips, crackers, cereals, bread and coffee. A compound "likely" carcinogen (class 2A), with significant toxic effects, both neurological and mutagenic in animals. Developing strategies to reduce the acrylamide content in foods • POSTHARVESTING STRATEGIES • PRE-PROCCESSING STRATEGIES • PROCESSING STRATEGIES.
  16. 16. QUALITY ASSESMENT AND PRODUCTS DEVELOPMENT FROM HONEY AND BEE PRODUCTS QUALITY AND SAFETY IN THE FOOD INDUSTRY • EvaluaTION of quality and safety parameters • Assesment on the implementation of management systems: HACCP, IFS, BRC, ISO 9000, ISO 22000 • Risk assesment
  17. 17. ON-LINE CLASSIFICATION SYSTEMS Classification of fresh meat quality at slaughter (PSE, DFD, RFN). Damage detection in pork and in poultry. Classification of fruit by different damages and maturation Index CONTROL SYSTEMS Determining online the level of cooking in hams. Determining the level of salt or curing in ham. Freeze control in meat and vegetables. Control of fermentation of beer in tanks. Control of fermentation and salting cheese. Dielectric Food Properties
  18. 18. Research in Oenology  Developing Viticultural practices and manufacturing methodologies and AGING to increase WINE QUALITY.  CLONAL SELECTION of native grape varieties.  Study of the development of fermented orange (ORANGE WINE)  Process Optimization of "cava". GAS CHROMATOGRAPHY MICROVINIFICATION PLANTA
  19. 19. SOLID WASTE MANAGEMENT • Valorisation of by-products of wine- making industry. • Valorisation of by-products of the brewing industry. EFFLUENTES MANAGEMENT Study and characterization of brines generated during the desalination of sea water for possible use in the food industry. Valorization of press liquid from the solid waste industry citrus juice production. Management of effluents from osmotic dehydration of food. Use of membrane processes. Sustainable and Environmental Engineering Microfiltration Ultrafiltration Inverse Osmosis
  20. 20. Goal. Contribute to the improvement of the competitiveness of companies in the food industry through the development of collaborative R&D&I projects, technology assessment and other activities promoting innovation. Specifically, the IU-IAD has experience in: • Collaboration in company R&D&I projects. • Evaluation of company research projects for different rating agencies. (Tax deduction) •Technology Assessment to improve products and processes. • Patent licensing, know-how transfer etc. Development cooperation: Project with Burkina Faso for the tranfer of knowledge of food drying methodologies TECHNOLOGY TRANSFER
  21. 21. UNIVERSITAT POLITÈCNICA DE VALÈNCIA http://www.upv.es Instituto de Ingeniería de Alimentos para el Desarrollo (IAD) Jose V. Ros joroli@upv.es

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