csic i nstituto de a groquímica y t ecnología de a limentos

CSIC

Instituto de

Agroquímica y

Tecnología de

Alimentos

SCIENTIFIC DEPARTMENTS

IATA-CSIC

FOOD SCIENCE

STORAGE AND QUALITY

BIOTECHNOLOGY

PILOT PLANT

PERSONAL

Satff:

Scientific: 48No scientific: 41

89

Postdoctorals: 16

Graduate Students:MEC: 8Conselleria: 6C/Projects: 15

45

University: 6Others: 10

Other temporary personal: 6

POSTHARVEST LAB

Physiology, pathology and biotechnology of Citrus fruit – ripening and postharvest storage

IATA

FOOD SCIENCE DEPARTMENT

MEAT SCIENCE LAB.

Biochemistry of meat cured products – aroma formation and other quality

parameters

IATA

FOOD SCIENCE DEPARTMENT

Processing, quality and preservation of cereals and derivate products

IATA

FOOD SCIENCE DEPARTMENT

CEREALS LAB.

IATA

Food-package interaction, Development and testing of new materials for

food preservation

CONSERVATION AND QUALITY DEP.

IATA

Risk assessment: new technologies for food preservation

Metal contaminations

As

PbCd

Hg

CONSERVATION AND QUALITY DEP.

Texture, color, flavour and other changes

IATA

Sensorial evaluation of new products and processes

CONSERVATION AND QUALITY DEP.

Metabolism and biotechnology of lactic bacteria and pro-biotics

IATA

Nutritional effects of pro-biotics

BIOTECHNOLOGY DEPARTMENT

IATA

Yeast for bakery: metabolism and biotechnology for frost and osmotic tolerance

BIOTECHNOLOGY DEPARTMENT

IATA

Biotechnology of yeast and fungus to improve wine properties

Identification and selection of new yeast strands Biotechnology of yeast stress conditions

BIOTECHNOLOGY DEPARTMENT

IATA

Enzyme engineering: structure-function functional modification

Development of new molecular methods for food microorganisms identification

BIOTECHNOLOGY DEPARTMENT