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Etsia universidad Politécnica de Valencia


Food Technology Erasmus Workshop

ETSIA - Universidad Politécnica de Valencia


May 21/22 2009

Escuela Técnica Superior de Ingenieros Agrónomos


INSTITUTIONAL FOOD TECH PROFILE


Institutional details









Main website


University


University of Lleida


www.udl.es

Department / Institute


Food Technology Department


http://www.etsea.udl.es/dept/tecal/eng/


Food Tech Research Groups (add as many boxes as necessary)



^ Group name



Applied Mycology


Contact person

(name and e-mail address)



Vicente Sanchis Almenar

vsanchis@tecal.udl.es



^ Main website



http://www.etsea.udl.es/dept/tecal/eng/research/WEBgrup-Micologia-06ang.html


Research lines

(title and brief description)


Moulds and mycotoxins in foods, feeds and environment. Mycotoxins adsorbents efficiency evaluation for feed. Fungal biocatalists of agroindustrial interest.

^ Fields of competence

Fungi and mycotoxins. Food microbiology and food mycology. Predictive microbiology. Fungal biocatalysts.


Main goals achieved


Study of mycotoxin contamination in cereals, coffee, grapes and wine. Effect of food processing on mycotoxin decontamination


^ Future trends


Effect of mycotoxin intake in human biomarkers. Fungal predictive microbiology. Effect of adsorbent compounds on mycotoxin prevention. Design of sampling procedures for mycotoxin analysis.


^ Most relevant papers (max. 5)


1.- Marín, S. Colom, C., Sanchis, V., Ramos, A.J. Modelling of growth of aflatoxigenic A. flavus isolates from red chilli powder as a function of water availability. International Journal of Food Microbiology, 128: 491-496 (2009)

2.- Valero, A., Sanchis, V.; Ramos, A.J.; Marín, S.-"Brief in vitro study on Botrytis cinerea and Aspergillus carbonarius regarding growth and ochratoxin A". Letters in Applied Microbiology, 47: 327-332 (2008)

3.- Morales, H., Sanchis, V., Coromines, C., Ramos, A.J., Marín, S. Inoculum size and intraspecific interactions affects Penicillium expansum growth and patulin accumulation in apples. Food Microbiology, 25: 378-385 (2008)

4.- Castells, M., Marín, S., Sanchis, V., Ramos, A.J. Distribution of fumonisins and aflatoxins in com fractions during industrial cornflake processing. International Journal of Food Microbiology, 123: 81-87 (2008)

5.- Eras, J., Oró, R., Torres, M., Canela, R. Direct quantitation of fatty acids present in bacteria and fungi: Stability of the cyclopropane ring to chlorotrimethylsilane. Journal of Agricultural and Food Chemistry, 56: 4923-4927 (2008)


^ Expertise in European Projects (please indicate if as coordinator or just as partner)


- Extend quality assurance in water microbiology to cohesion countries. Programa “Standards, measu-rements & testing (1994-98). Partner.

- Agriculturally Important Toxigenic Fungi. COST Action 835. Partner.

- Natural antifungal systems for prevention of mould spoilage in bakery products (PL98-4075). Partner.

- Hazard Analysis and Control of food contamination: prevention of Fusarium mycotoxins entering the human and animal food chain (QLRT 1999 00996). Partner.

- Rapid detection of microbial contaminants in food products using electronic nose technology (QLK1-CT-2000-01763). Partner.

- Risk assessment and integrated ochratoxin A (OTA) management in grape and wine (QLK1-CT-2001- 01761). Partner.

- Selection and improving of fit-for-purpose sampling procedures for specific foods and risks (KBBE 2007- 222738).

- Novel integrated strategies for worldwide mycotoxin reduction in food and feed chains (KBBE-2007-2-5-05).


^ Research Group CV website



http://www.etsea.udl.es/dept/tecal/eng/research/WEBgrup-Micologia-06ang.html


Food Tech Research Groups (add as many boxes as necessary)



^ Group name



New Technologies for Food Processing


Contact person

(name and e-mail address)



Olga Martín-Belloso

e-mail: omartin@tecal.udl.cat


^ Main website



http://www.etsea.udl.es/dept/tecal/eng/research/WEBgrup-novesTecnologies-06ang.html


Research lines

(title and brief description)



1.- Non-thermal technologies: pulsed electric fields, light pulses, modified atmosphere packaging and combined methods


2.- By-products from vegetable industry: extraction, characterization and use of bioactive compounds


^ Fields of competence


Food preservation, improvement and optimization of food processes, non-thermal methods, pulsed electric fields, light pulses, minimally processed foods, fresh-cut fruits, use of by-products from vegetable industry, development of novel foods



^ Main goals achieved



The research efforts over the past 5 years have been focused on two basic lines: (i) minimal processing of plant foods and (ii) utilization of by-products from plant food industries. The research related to the minimal processing of plant foods has had as its main objective the development of technologies to ensure the safety of foods of plant origin, while maintaining their nutrition, health and sensory properties, by either combining methods to preserve fresh-cut fruits and purees or using non-thermal processing technologies, namely high-intensity pulsed electric fields (HIPEF) in liquid foods. In both cases, the effect of processing parameters and factors on the microbiology, the enzyme activity, the sensory and physical properties has been evaluated, as well as their influence on the bioactive components of interest and their antioxidant capacity in plant-based foods. Another basic line of research has been the characterization of wastes from the industrialization of fruit and vegetables with the purpose of knowing their content in bioactive compounds and obtaining natural agents with technological properties to assess the possibility of using them in the design of novel foods.

The research conducted over the past 5 years has been funded through 8 competitive projects (2 European, 4 national, 2 regional) and 3 research contracts with companies. As a result, 92 papers have been generated in the last 5 years in journals included in the SCI list and 18 papers in other prestigious journals. In addition, 4 books, 26 book chapters and 18 proceedings have also been published. Contributions to congresses and scientific meetings: 20 lectures by invitation and 71 free communications.



^ Future trends



In the future, the group will continue to develop new strategies to process ready-to-eat, safe and healthy fruit and vegetable products. In addition, the wastes generated in these processes will be seized as a source of substances with functional and technological activity, contributing at the same time to reduce their environmental impact. Thus, from the technological experience gained, the integration of the developed technologies together with other already available in traditional processes will be studied.



Most relevant papers (max. 5)



Espachs-Barroso, A., Soliva-Fortuny, R.C.; Martín-Belloso, O. 2005. A natural clouding agent from orange peels obotained using polygalacturonase and cellulase. Food Chemistry, 92(1), 55-61.

Elez-Martínez, P.; Soliva-Fortuny, R.C.; Martín-Belloso, O. 2006. Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment. European Food Research and Technology. 222, 321-329.

Rojas-Graü, M.A.; Raybaudi-Massilia, R.M.; Soliva-Fortuny, R., Avena-Bustillos, R.J.; McHugh, T.H.; Martín-Belloso, O. 2007. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong the shelf life of fresh-cut apples. Postharvest Biology and Technology. 45 (2), 254-264.

Oms-Oliu, G.; Soliva-Fortuny, R.; Martín-Belloso, O. 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology. 50(1), 87-94.

Oms-Oliu, G.; Odriozola-Serrano, I.; Soliva-Fortuny, R.; Martín-Belloso, O. 2009. Effects of high intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food Chemistry. 115(4), 1312-1319.


Expertise in European Projects (please indicate if as coordinator or just as partner)



Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ). Integrated Project, priority Food Quality and Safety, contract no. FP6-FOOD-CT-2005-015710. 2006-2011. Partner.

Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals (HighQ RTE). STREP Project, priority Food Quality and Safety, contract no. FP6-FOOD-023140. 2006-2009. Partner.



Research Group CV website



http://www.etsea.udl.es/dept/tecal/eng/research/WEBgrup-novesTecnologies-06ang.html



Food Tech Research Groups (add as many boxes as necessary)



^ Group name



Nutritional Quality of Foods


Contact person

(name and e-mail address)



Maria Teresa Piqué Ferré

m.teresa@tecal.udl.cat


^ Main website






Research lines

(title and brief description)



Food, nutrition and diet for sport and exercise


^ Fields of competence


Food composition, Human nutrition



Main goals achieved






^ Future trends



Evaluation of nutritional and bio functional profile of food vegetables


Most relevant papers (max. 5)






^ Expertise in European Projects (please indicate if as coordinator or just as partner)



“Dietitians Improving Education Training Standards across Europe (DIETS)”. 229180-CP-1-2006-1-UK-ERASMUS-TNPP (as partner)


^ Research Group CV website






Food Tech Research Groups (add as many boxes as necessary)



^ Group name



Unit of Antioxidants


Contact person

(name and e-mail address)



Maria-José Motilva

e-mail address: motilva@tecal.udl.es


^ Main website



http://www.etsea.udl.es/dept/tecal


Research lines

(title and brief description)



1. Composition and quality of virgin olive oil. Analysis of minor fractions: Polyphenols, Pigments (chlorophylls and carotenoids) and tocopherols. Fatty acid composition.


2. Methods to evaluation of functional ingredients. Identification and quantification of phenols in food samples and biological fluids.Evaluation of the bioavailability of phenols.


^ Fields of competence


Food analysis and technology.


Main goals achieved



Development and validation of methods to analyse minor components of vegetal foods.


^ Future trends



Development of functional foods.


Most relevant papers (max. 5)




Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons. Criado MN; Romero, MP; Casanovas M; Motilva, MJ.^ Food Chemistry 110 (4) 873-880 (2008)



Obtention and characterization of phenolic extracts from different cocoa sources. Ortega N; Romero MP; Macià A; Reguant J; Anglès N; Morelló JR; Motilva MJ. J Agricultural and Food Chemistry 56 (20) 9621-9627 (2008)


Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil. Suarez M; Macià A; Romero MP; Motilva MJ. J Chromatography A 1214 (1-2) 90-99 (2008)


Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants. Suàrez M; Romero MP; Ramo T; Macià A; Motilva MJ. ^ J Agricultural Food Chemistry 57 (4) 1463-1472 (2009)


Determination of procyanidins and their metabolites in plasma samples by improved liquid chromatography-tandem mass spectrometry. Serra A; Macià A; Romero MP; Salvadó MJ; Busto M; Férnandez-Larrea J; Motilva MJ. J Chromatography B 877, 1169-1176 (2009)



^ Expertise in European Projects (please indicate if as coordinator or just as partner)






Research Group CV website



http://www.etsea.udl.es/dept/tecal/cat/investigacio/WEBGrup-Olis-06.html



****************


Placements for Diploma Thesis or Traineeships within student exchange actions (min. 3)



Topic I



Food Mycotoxicology


Brief description



Practical training in some aspects of food mycotoxicology as: effect of fungicides on mycotoxin production, occurrence of mycotoxins in foods (pistachio, medicinal herbs, paprika, etc), ecophysiology of mycotoxigenic moulds, etc.

Offer: short internships (2-3 months). Requirements: Spanish or fluent English.


^ Contact person

(name and e-mail address)



Antonio J. Ramos

ajramos@tecal.udl.es





Topic II



Obtaining liquid foods with high bioactive value using pulsed electric fields


^ Brief description



The aim of this topic is to evaluate the relationship between benefits and risk in the elaboration of liquid foods with high bioactive value treated by pulsed electric fields (PEF) and establish a comparison of such relationship with the conventional preservation treatments. Moreover, the effect of PEF and thermal treatments on microorganisms, enzyme activities, sensory characteristics and bioactive compounds will be studied to determine the PEF working conditions that guarantee safe, attractive and healthy juices. In addition, the effect of the treatments on the juices shelf-life will be studied. Offer: Diploma Thesis or Short Traineeships



^ Contact person

(name and e-mail address)



Olga Martín-Belloso

e-mail: omartin@tecal.udl.cat





^ Topic III



Extending shelf life of fresh-cut fruits


Brief description



This topic seeks to evaluate the possible use of intense light pulses combined or not with other methods to improve the quality and safety of fresh-cut fruits. The effect of these treatments on pathogenic and spoilage microorganisms, quality-related enzymes, sensory properties and phytochemicals of nutritional interest of fresh-cut products will be evaluated. Moreover, edible coatings for fresh-cut fruits and vegetables will be developed in order to improve their safety and quality, increasing their shelf life and reducing the costs of packaging and their environmental impact. Offer: Diploma Thesis or Short Traineeships



^ Contact person

(name and e-mail address)



Robert Soliva-Fortuny

e-mail: rsoliva@tecal.udl.cat





Topic IV


Extraction and characterization of by-products from vegetable industry


^ Brief description



The aim of this topic is to improve and optimize the extraction processes for obtaining functional ingredients, bioactive compounds and natural agents with technological properties from wastes of the plant-foods processing industry through non-conventional treatments such as the use of enzymes, combined or not with other technologies in order to improve the performance of the extraction of desired compounds. Offer: Diploma Thesis or Short Traineeships



^ Contact person

(name and e-mail address)



Pedro Elez-Martínez

e-mail: pelez@tecal.udl.cat





Topic V



Virgin olive oil composition


^ Brief description



Analysis of phenolic fraction of olive fruit and virgin olive oil.

Offer: Diploma Thesis or Short Traineeships



Contact person

(name and e-mail address)



Maria-Paz Romero

maripaz@tecal.udl.es





Topic VI



Bioavailability of phenols


^ Brief description



Analysis of phenols and their metabolites in human plasma.

Offer: Diploma Thesis or Short Traineeships



Contact person

(name and e-mail address)



Maria-José Motilva

motilva@tecal.udl.es





Topic VII



Functional food ingredientes: phenol extracts


Brief description



Obtention and analysis of phenolic extracts. Methods to antioxidant activity analysis.

Offer: Diploma Thesis or Short Traineeships



Contact person

(name and e-mail address)



Maria-José Motilva

motilva@tecal.udl.es






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