Development of healthy and sustainable products based on cereals, pseudocereals or legumes, mainly for populations with special needs.
Product
development
Marina Villanueva
Food Technology Assistant professor
Workineh Abebe
Senior researcher
Joanna Harasym
Associate professor
Ángel L. Gutiérrez
Predoctoral researcher
Ainhoa Vicente
Predoctoral researcher
Felicidad Ronda
Food Technology Full professor
Fields of activity
- Improvement of the physical and sensory quality of gluten-free breads and other bakery and pastry products.
- Development of products for populations with specific needs: athletes, senior population.
Research services offer
- Study and optimization of product elaboration processes to adapt them to the demand of the food industry and final consumers.
- Shelf life studies.
Consulting services offer
- Product improvement analysis
- Feasibility study of new ingredients
- State of the art on different processes and ingredients (bibliographic studies, market studies, etc.).
Options to consider in research and consulting
- Formulation analysis of food products
- Functionality evaluation of food ingredients and additives
- Improvement of food product formulation
- Analysis of the nutritional needs of special populations
- Development of products adapted to populations with special needs
Projects
Study of the extension of the shelf life of breads suitable for celiacs by freezing processes.Ref: VA067A08 Funding entity: Start date: 01/01/2008End date: 31/12/2010 Principal investigator: Felicidad Ronda Balbás Food…
Gluten-free bread making by incorporation of structured (exogenous) protein networks and their impact on starch digestibilityRef: VA252A12-2 Funding entity: Start date: 08/08/2012End date: 31/12/2013 Principal investigator: Felicidad Ronda Balbás Food…
Nutritional and functional improvement of gluten-free breads: addition of beta-glucans of different origins and molecular weights according to EFSA-approved health claims.Ref: AGL2012-35088 Funding entity: Start date: 01/01/2013End date: 31/12/2015 Principal…
Improving the functionality of gluten-free flours by microwave treatments; a tool for high quality gluten-free baking (physical, sensory and nutritional).Ref: 706102. European Comission H2020-MSCA-IF-2015 Funding entity: Start date: 01/09/2016End date:…
