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

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. MAIN ACTIVITIES
INNOVATION &
TECHNOLOGY
TRANSFER
RESEARCH &
DEVELOPMENT
POSTGRADUATE
STUDIES
1

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. 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. 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. 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. THE CURRENT RESEARCH LINES

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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

22. UNIVERSITAT POLITÈCNICA DE
VALÈNCIA
http://www.upv.es
Instituto de Ingeniería de Alimentos para el Desarrollo (IAD)
Jose V. Ros joroli@upv.es