Food Processing Research Group

In our research group, characterization analyses are carried out in terms of physicochemical, microbial, textural and rheological properties of foods processed with traditional and innovative methods (high pressure, ultrasound). In addition to spectroscopic measurements such as the phenolic content of foods, we also work on in vitro bioaccessibility analysis.

Our studies are mainly focused on chocolate, confectionery and dairy technology. Besides, the modification and characterization of plant-derived proteins, We also have spray and freeze-drying systems on powdered foods, and basic powder analyses can be performed in our laboratory infrastructure.