HUMAN AND ANIMAL NUTRITION
Production of food and food ingredients. Production costs reduction without affecting (or improving) the flavor, color, texture, aroma or functionality.
LOGISTICS AND PACKAGING
Optimization of production processes, preservation, packaging, logistics, distribution, analysis and control. Cost reduction and transport and storage times. Improved quality control.
Detection, analysis and retrieval of elements and compounds in different substrates. Obtainment of new materials and chemicals through reactions and transformations of its structural configuration at the molecular scale. Surface treatment to modify properties and get new features.
Improved efficiency of water and energy resources in food processing. Biomass waste management and waste treatment.