Recerca i Tecnologia Agroalimentàries

IRTA started in 1985 as a public research institute on agro-food science and technologies in Catalonia. Its mission is to contribute to the modernisation, competitiveness and sustainable development of the agro-food sector and to the supply of safe and quality food to consumers. Its main role is as a scientific reference and strategic partner for the sector.

Our Food Technology programme is focused on answering the technological and research needs of the agri-food industry. It is organised into three sub-programmes:

- Food Engineering: Modelling the transformation processes of food, transport operations (mass, heat and quantity of movement), process simulation and control and process engineering.

- Process Improvement: Improvement of traditional technologies in order to enhance quality, safety and sensory characteristics of the product or the efficiency of the process.

- New Processing Technologies: Study of the application of new technologies that have not been used traditionally due to the transformation, control and conservation of food.

Experience related with the project (Publications and related research project):

Research projects:

- TRUEFOOD (FP6-016264) Traditional United Europe Food.

- Q-PORKCHAINS (FP6-036245-2) Improving the quality of pork and pork products for the consumer: Development of innovative, integrated and sustainable food production chains of high quality pork products matching consumer demands.

- HIGH TECH EUROPE (FP7-222824) European Network for integrating novel technologies for food processing.

Publications:

- Oliver et al. (2001). Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection. Meat Science, 58, 305-312.

- Guerrero et al. (2004). Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams. Meat Science, 66, 289-294.

- Oliver et al. (2006). Effect of natural stabilised pork ham pigment on the colour, colour stability and texture of cooked hams from pale, soft and exudative meat. Food Science and Techn. Intl., 12(5), 429-435.

- Oliver et al. (2007). Effect of stabilised pork ham pigment addition on the colour of cooked hams from PSE meat. Fleischwirtschaft International, 4, 68-70.

- Gou et al. (2008). Effect of a 10-day ageing at 30 ºC on the texture of dry-cured hams processed at temperatures up to 18 ºC in relation to raw meat pH and salting time. Meat Science, 80, 1333-1339.

- Fulladosa et al. (2010). Prediction of salt and water content in dry-cured hams by computed tomography. Journal of Food Engineering, 96, 80-85.

 

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