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I nstituto de A groquímica y T ecnología de A limentos. CSIC. SCIENTIFIC DEPARTMENTS. IATA-CSIC. FOOD SCIENCE. STORAGE AND QUALITY. BIOTECHNOLOGY. PILOT PLANT. PERSONAL. Satff:. 89. Scientific: 48 No scientific: 41. Postdoctorals:. 16. Graduate Students:. 45.

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Csic

Instituto de

Agroquímica y

Tecnología de

Alimentos

CSIC


Scientific departments

SCIENTIFIC DEPARTMENTS

IATA-CSIC

FOOD SCIENCE

STORAGE

AND QUALITY

BIOTECHNOLOGY

PILOT PLANT


Csic

PERSONAL

Satff:

89

Scientific: 48

No scientific: 41

Postdoctorals:

16

Graduate Students:

45

MEC: 8

Conselleria: 6

C/Projects: 15

University: 6

Others:10

Other temporary personal:

6


Csic

IATA

FOOD SCIENCE DEPARTMENT

Physiology, pathology and biotechnology of Citrus fruit – ripening and postharvest storage

POSTHARVEST LAB


Csic

IATA

FOOD SCIENCE DEPARTMENT

Biochemistry of meat cured products – aroma formation and other quality parameters

MEAT SCIENCE LAB.


Csic

IATA

FOOD SCIENCE DEPARTMENT

Processing, quality and preservation of cereals and derivate products

CEREALS LAB.


Csic

IATA

CONSERVATION AND QUALITY DEP.

Food-package interaction,

Development and testing of new materials for food preservation


Csic

As

Cd

Pb

Hg

IATA

CONSERVATION AND QUALITY DEP.

Risk assessment:

new technologies for food preservation

Metal contaminations


Csic

Sensorial evaluation of new products and processes

Texture, color, flavour and other changes

IATA

CONSERVATION AND QUALITY DEP.


Csic

IATA

BIOTECHNOLOGY DEPARTMENT

Metabolism and biotechnology of lactic bacteria and pro-biotics

Nutritional effects of pro-biotics


Csic

IATA

BIOTECHNOLOGY DEPARTMENT

Yeast for bakery: metabolism and biotechnology for frost and osmotic tolerance


Csic

IATA

BIOTECHNOLOGY DEPARTMENT

  • Biotechnology of yeast and fungus to improve wine properties

  • Identification and selection of new yeast strands

  • Biotechnology of yeast stress conditions


Csic

IATA

BIOTECHNOLOGY DEPARTMENT

  • Enzyme engineering:

  • structure-function

  • functional modification

  • Development of new molecular methods for food microorganisms identification


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