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.

Our aims

Supercritical CO2 technology can revolutionize food pasteurization:
more tasty, healthy and long-lasting vegetables, meat and fish.

Our aims

Healthy food products

Our aims

Intense nutritive qualities

Our aims

Sensorial characteristics
similar to the fresh product

Our aims

safety and stability

Superunit research

Research activities

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

15 Projects

43 Congresses

2 Awards

Superunit research activities