CEREALS AND DERIVED PRODUCTS
SCIENTIFIC OBJECTIVES
- To study the interactions between ingredients, additives and technological adjuvants in cereal matrices at the mass level, and their impact on the quality of the products at the different stages of the manufacturing processes.
- To determine the functional and molecular parameters associated with the quality and stability of the final products.
- To develop new strategies (new formulations, delayed baking technologies, non-thermal technologies) for the production of cereal products with added value.
- To improve the bioavailability of nutrients in cereal products.
+34 96 390 00 22 ext. 435220
https://www.iata.csic.es/es
@ValAnSe_food
valanse_food
C/ Catedrático Agustín Escardino, 7
46980 Paterna (Valencia)