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Development of new confectionery products with improved health properties
7 September 2022
Development of new process technologies to improve the quality of different pasta products
New analytical methods for the rapid determination of coffee quality
Development of new methods for authentication and improvement of pulp quality
Optimization of the 3D printing process and analysis of rheological properties for the transport of chocolate
Applications of two-dimensional materials in food packaging
26 August 2021
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New strategies for the improvement and determination of rice quality
26 August 2021
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Variation of bioactive compounds and determination of fungal diseases in coffee
21 July 2021
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The use of ultrasound in the production process of sponge cake...
11 May 2021
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Production and stability evaluation of new vegetable preserves
12 April 2021
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New tools for the determination of adulteration and for the preservation...
25 February 2021
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The agri-food sector, modelling and simulation of refrigeration processes
22 February 2021
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The exploitation of agri-food waste to produce antioxidant and antimicrobial agents
20 January 2021
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New approach for the study of the crumb structure formation and...
13 January 2021
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Development of new functional formulations of fruit jams
28 October 2020
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