Research groups and researchers of the University of Santiago de Compostela

Research
Services
Key words
Researchers
Projects
Customers
Publications
File

Research field

Unit of sensory analysis - Sensory analysis of foods - Physic-chemical analysis of foods - Conservation and packaging process of foods - Consumers studies - Development of nutritional assessment programmes - Meat products - Fish products - Vegetable products Unit of development of new food Raw material - Treatment of waste from agricultural and forestry industry. - Studies of acid and enzymatic hydrolysis of lignocellulosic materials and starch. - Production of compost Food Biotechnology - Obtaining of food additives by fermentation - Production of carotenoids by fermentation - Production of lactic acid by fermentation - Production of xylitol by fermentation - Production of microbial transglutaminase Fish Products Technology - Studies of fish protein gelation - Application of additives to improve texture characteristics of restructured products - Application of high hydrostatic pressure on fish products postharvest technology - High hydrostatic pressure treatments on fruit as a quarantine method to eliminate fly larvae and eggs Analytical Techniques and Statistics - Application of UV-VIS spectroscopy, NIR in the analysis and authentication of food. - Applications of HPLC to food analysis - Analysis of food texture - Chemometric applications in Food Technology Process Simulation - Research Design and Computer Simulation of food production plants Unit of marketing and market research - Food consumer behavior - Corporate social responsibility and consumer behavior - Sustainable food consumption: organic product, fair trade, ... - Local consumption: ethnocentrism, emotional aspects, animosity - Marketing of food product - Commercial digitization of the food company - Sales management - Organizational behavior in the agri-food company

Technology services

Courses for companies: - DESIGN AND COMPUTER SIMULATION OF FOOD PLANTS Analyses for your company: - Food Texture Analysis - Analysis of transglutaminase activity. - Analysis of sugars and organic acids by HPLC - Food analysis - Technical advice - Market and consumer studies

Key words

lignocellulosic materials; utrafiltration; fermentation; hydrolysis, texture; fermenter; fish; high hydrostatic pressure; gels; sensory analysis; physical-chemical analysis; conservation; food

Researchers

Name	Position	PIID	ORCID	Contact:
ROMERO RODRIGUEZ, MARIA ANGELES	Coordinador	60243	0000-0001-9836-7879	E-Mail: angeles.romero@usc.es
BANDE VILELA, MARIA BELEN	Membro	58308	0000-0003-3530-0401
CASTRO GONZALEZ, SANDRA	Membro	58623	0000-0002-8206-1776
CAZON DIAZ, PATRICIA	Membro	152302	0000-0003-1749-2008
HERMIDA GARCIA, MENCIA	Membro
LOPEZ SANCHEZ, PATRICIA	Membro	210319	0000-0002-2461-327X
PITA CALVO, CONSUELO	Membro	59952
VAZQUEZ ODERIZ, MARIA LOURDES	Membro	60570
VAZQUEZ VAZQUEZ, MANUEL	Membro	60593	0000-0002-0392-1724
FERNANDEZ CANTO, MARIA NEREA	IFP
LOPEZ GARCIA, MARIA DEL MAR	IFP
PIEDRAFITA PAEZ, NICOLAS	IFP

IP Principal Investigator, IFP Training Research, PA Supporting Researchers and Technicians

External collaborators

Name	Institution
Jose Alberto Ramirez de León	Universidad Autónoma de Tamaulipas
Rocio Margarita Uresti Marín	Universidad Autónoma de Tamaulipas (México)
Santiago Pedro Aubourg Martinez	INST. DE INVESTIGACIONS MARIÑAS (IIM) CSIC
Salvador Ramos Rey	Centro de Hidroterapia "Spa LOIDA de A Coruña"
Luis Eduardo Ordoñez Santos	Universidad Nacional de Colombia
Marlene Nunes Damaceno	Instituto Federal do Ceará - IFCE. Brasil

From: To: