TECHNICAL UNIVERSITY OF VALENCIA (UPV), SPAIN

1. Valencia TECHNICAL UNIVERSITY OF VALENCIA (UPV), SPAIN

2. Institute of Food Engineering for development (I.A.D.) UPV http://www.upv.es • Industrial Engineering • Arquitecture • Computer Engineering • Telecommunications Engineering • Agricultural Engineering • …… - 15 Faculties - 49 Degrees (three or five years). 54 Ph. D Programmes 35 M.Sc. Programmes. 30 University Specialization courses. 11 Professional specialization courses. - Ph.D. and postgraduate programmes. - 43 Departments. - 22 Institutes and 10 Research Centres - 221 Research groups. 33.000 students. 2.500 Professors. 1.300 Administration and service people. - University Community: 36.800 people Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

3. DEPARTMENT OF FOOD TECHNOLOGY (DTA) • Was founded in 1986. • Is made up of: • 45 professors. • 5 research groups. • 8 people in administrative and Technical Services. • 49 Ph. D. students • 40 postgraduate students • Takes part in 8 degree courses. • Food Science and Food Engineering • Which involve 1200 pre-graduate students. http://www.upv.es/dtalim/ Contact e-mail: deptal@upvnet.upv.es Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

4. E.T.S.I.A E.T.S.M.R.E F.A.D.E E.U.I.T.I E.T.S.I.I • Agricultural Engineering (5 years) • Food Science and Technology • Technical Agricultural Engineering (3 years) • Enology D.T.A • Business management and administration • Technical Industrial Engineering (3 years) • Industrial Engineering (5 y) • Chemical Engineering (5 y) Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

5. MSc and Specialist Programmes • International Master in Food Science and Engineering. Campus UPV Centro Politécnico del Cono Sur, Colonia del Sacramento (Uruguay) • Specialist in Food Science and Engineering. • International Master in Food Management and Safety. - Institut Polytechnique National de Lorraine (Nancy, Francia) • South Bank University (Londres, Inglaterra) • Master in Packaging Technology • Master in Aenology About 50 % of Latin-American students from different Countries European students Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

6. INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENT • Was founded in June 1999 • It is a tool for the development of the department • It is formed by 63 professors from DTA and others researches institutes (IATA) • Their activities are mainly carried out in Spain, but there is great interaction with Europe and Latin-America. Contact e-mail: iad@iad.upv.es

7. OBJECTIVES OF IAD • To develop collaborative national and international research projects. • To improve and develop the capabilities of human resources among Universities and Research Institutions. • To promote economic and industrial relationships among food scientists, technologists and food engineers from industry and academia. Contact e-mail: iad@iad.upv.es Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

8. DTA IAD RESEARCH GROUPS IN FOOD TECHNOLOGY AT UPV Engineering of food and food processes Physical-chemistry of food processes. Quality control in food industry Analysis and simulation of agricultural and food processes Food Chemistry and Microstructure Food and Environmental Microbiology Biological activity of micro-organisms and their metabolites Aenology and Applied Chemistry Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

9. Main research lines • Physical, thermodynamic and structural properties of Food Systems. • Mass transfer in Food Systems • Modeling of Food Processes & Operations • Food Safety and Management • Post harvest Engineering • Fruit and veg processing Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

10. Mass transfer in Food Systems. • Drying (new combined treatments: air, MW, osmotic treatments, …) • Osmotic dehydration of fruit and vegetables • Salting (fish, meat, cheese...) • Re-hydration processes Effect of Vacuum Impregnation Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

11. Fruit and veg processing • Osmotic dehydration • Combined drying processes air-MW • Freezing Applying VI Development of: Minimally processed products Intermediate moisture products Functional products Cryopreserved products Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

12. Post harvest Engineering • Waxing, edible films and coating • Shelf life, metabolic activity studies • Respiration rates • Gas and volatile analysis • Fresh entire fruit and veg • Minimally processed fruit and veg • Film characterization • Film application Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

13. Food safety and Management • Risk assessment • HACCP • Waste treatment… Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

14. Chelo Gonzalez, PhDUniversidad Politecnica de ValenciaFood Technolgy DepartmentCamino de Vera s/n46022 Valencia SPAINTl: 00 34 96 387 93 62e-mail: cgonza@tal.upv.es • Agricultural Engineer at UPV (1996) • PhD in Food Science and Technology – at UPV (1999) • Assistant Proffessor at UPV since 1998. • SCIENTIFIC CURRICULA • INVOLVED IN 14 RESEARCH PROJECTS • 20 RESERACH PUBLICTIONS IN INTERNATIONAL JOURNALS • 17 BOOK CHAPTERS • 3 THESIS • Abroad stages • Congress participations: over 50 (ICEF, IFT, CIBIA, Drying, COFE...) • I have participated in meetings of the following societies: • Type of activities performed in the last six years: Type of research activities performed in the last six years: Food preservation studies Dairy industry process optimization: Cheese salting, Yoghurt production Fruit industry process optimization: Fruit osmotic dehydration, Fruit convective air drying, Minimally processed fruit processing improvement Edible film characterization and application to fresh fruit and veg and MP 1995. Universidad de Lund. Food Technology Department. LUND, SWEEDEN. 2001. Universidad del BIO-BIO. Facultad de Ciencias de la Salud y de los Alimentos, CHILE. 2001. University of Massachusetts. Department of Food Science. MASSACHUSETTS, USA. • European Federation of Chemical Engineering (EFCE) • International Association for Engineering and Food (IAEF) • European Thematic Network in Food Studies (FOODNET)1998-2001. • Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development (ISEKI) 2002-2004. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004