PROFESSIONAL SPECIALTY

• Automation and control in food processing. NIR Sensor technology   
• Kinetics of chemical reactions in food 
• Rheology, texture and microstructure of food products 

• Dairy (Cheese processing, goats' milk, new technologies applied to dairy products and cheese processing, animal rennet and proteolytic enzymes, milk fermentation, industrial use and transformation of whey)   

       OTHER RESEARCH AREAS OF INTEREST

• Meat emulsion stability
• Infrared spectroscopy
• Food chemistry and physics. Instrumental analysis of food. Aminoacid, peptide and protein analysis
• Food processing
• Microbiology of milk
• Lactic acid bacteria biotechnology
• Quality control and food hygiene
• Membrane technology. Tangential filtration, UF