FOOD SCIENCE ENGINEERING R+D
- Food handling good practices courses & certification.
- Innovation and research in new food related products
- Process improvement & problem Solving
- Educational programs specialized in food science (hygiene, good practices, nutrition, etc.)
- Nutrition and diet assessment.
- Determination of antioxidant capacity, using various techniques FOLIN, ABTS, DPPH, FRAP, ORAC, HPLC.
- Measurement of the oxidation of fats in meat, sea food and pastries (peroxide value, TBARS, HPLC-MS and others).
- Microbiological control of foodstuffs.
- Sensory evaluation of food products.
- Production of edible films natural antioxidant and food analysis systems.