in the food industry
We develop novel processes for the preservation of food and biomedical products using knowledge and technologies in the field of supercritical fluids. By using supercritical carbon dioxide we preserve structural, nutritive, physicochemical characteristics and sensory properties, obtaining high-quality and safe products.
Supercritical CO2 technology can revolutionize food pasteurization:
more tasty, healthy and long-lasting vegetables, meat and fish.
Healthy food products
Intense nutritive qualities
similar to the fresh product
safety and stability
Our research activity allows us to collaborate on national and international projects. The results are published in the more authoritative scientific journals.
82 Published articles