CSIC I nstituto de A groquímica y T ecnología de A limentos.
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Transcript of CSIC I nstituto de A groquímica y T ecnología de A limentos.
![Page 1: CSIC I nstituto de A groquímica y T ecnología de A limentos.](https://reader036.fdocuments.net/reader036/viewer/2022062322/56649cdf5503460f949a8cf2/html5/thumbnails/1.jpg)
CSIC
Instituto de
Agroquímica y
Tecnología de
Alimentos
![Page 2: CSIC I nstituto de A groquímica y T ecnología de A limentos.](https://reader036.fdocuments.net/reader036/viewer/2022062322/56649cdf5503460f949a8cf2/html5/thumbnails/2.jpg)
SCIENTIFIC DEPARTMENTS
IATA-CSIC
FOOD SCIENCE
STORAGE AND QUALITY
BIOTECHNOLOGY
PILOT PLANT
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PERSONAL
Satff:
Scientific: 48No scientific: 41
89
Postdoctorals: 16
Graduate Students:MEC: 8Conselleria: 6C/Projects: 15
45
University: 6Others: 10
Other temporary personal: 6
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POSTHARVEST LAB
Physiology, pathology and biotechnology of Citrus fruit – ripening and postharvest storage
IATA
FOOD SCIENCE DEPARTMENT
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MEAT SCIENCE LAB.
Biochemistry of meat cured products – aroma formation and other quality
parameters
IATA
FOOD SCIENCE DEPARTMENT
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Processing, quality and preservation of cereals and derivate products
IATA
FOOD SCIENCE DEPARTMENT
CEREALS LAB.
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IATA
Food-package interaction, Development and testing of new materials for
food preservation
CONSERVATION AND QUALITY DEP.
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IATA
Risk assessment: new technologies for food preservation
Metal contaminations
As
PbCd
Hg
CONSERVATION AND QUALITY DEP.
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Texture, color, flavour and other changes
IATA
Sensorial evaluation of new products and processes
CONSERVATION AND QUALITY DEP.
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Metabolism and biotechnology of lactic bacteria and pro-biotics
IATA
Nutritional effects of pro-biotics
BIOTECHNOLOGY DEPARTMENT
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IATA
Yeast for bakery: metabolism and biotechnology for frost and osmotic tolerance
BIOTECHNOLOGY DEPARTMENT
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IATA
Biotechnology of yeast and fungus to improve wine properties
Identification and selection of new yeast strands Biotechnology of yeast stress conditions
BIOTECHNOLOGY DEPARTMENT
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IATA
Enzyme engineering: structure-function functional modification
Development of new molecular methods for food microorganisms identification
BIOTECHNOLOGY DEPARTMENT