Technology of Dairy and Meat Products​

We study the use of new technologies and the incorporation of ingredients, compounds, and microorganisms with functional activities, to improve the sensory quality and nutritional characteristics of dairy and meat products. We also investigate how to prevent the appearance of defects in these products to increase their shelf-life. To these aims, we investigate the use of innovative technologies, healthy ingredients, and microorganisms selected for the production of bioactive compounds or for their enzymatic activities. We also study different strategies to prevent the appearance of alterations of microbiological origin in these foods using natural antimicrobials (bacteriocins, reuterin, endolysins and bacteriophages). The development of applications or products based on these strategies are in line with the current expectations of consumers, who are more aware of the food-health relationship.