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of biotechnological and physical treatments to create gels and emulsions interesting for application in food prototype development. To develop food prototypes (e.g., yoghurts and cheese analogues) with
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their doctoral thesis. The mission of IRTA is to contribute to the modernisation, competitiveness and sustainable development of agriculture, food and aquaculture sectors, to provide healthy and high-quality
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the potential to influence whether certain bacteria stay harmless or turn into harmful invaders. Our research aims to understand how the microbial community in piglets’ noses can impact the development
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and a strong interest in conducting research and innovation activities on the production of protein sources based on chickpea fermentation and development of 3D functional food products aimed at elderly