MANAGEMENT TEAM OF THE INSTITUTE
Juan José Córdoba Ramos
Sonia Ventanas Canilla
RESEARCH AND POST-GRADUATE UNITS
Ø CERTIFICATION of the quality of meat and meat products.
§ Advice on new brands and quality figures.
§ Proposals for differential parameters and attributes.
§ Development of a pilot installation for export certification.
§ Detection and control of biotic and abiotic contaminants.
Ø Development of advanced ANALYSIS techniques.
§ PCR and molecular methods for:
o pathogens detection,
o meat products authentication.
§ Chromatographic and spectrophotometric techniques for analysis of:
o functional and nutritional value components,
o residues and contaminants,
o protein oxidation products.
§ Evaluation of sensory analysis and olfactometry.
§ Non-destructive methods: magnetic resonance and ultrasound images.
Ø Process optimization and NEW PRODUCTS.
§ Development of new packaging systems for fractionated products.
§ Development of new natural antioxidants and other functional compounds.
§ New precooking technologies and culinary processes.
§ Development of starter and protective cultures.
§ Pathogen inoculation tests (challenge tests).
§ Decontamination of the environment and residues treatment.
Ø POST-GRADUATE training.
§ Master in Meat Science and Technology.
§ PhD Program in Food Science.
§ Specialized courses in food science and technology.