The Research Group on New Food Processing Technologies at the University of Lleida is currently leading the Consolidated Research Group of the Generalitat de Catalunya on Innovative Technologies for Obtaining Ingredients and Food Products. The team of researchers is made up of a multidisciplinary group with experts in food science and technology, food engineering, nutrition and biotechnology. The aim of the research group is the development of minimal processing techniques, especially nonthermal ones, in order to obtain shelf-stable foods with fresh-like characteristics. As well, the group is also researching the implementation of new techniques and processes for the valorization of residues and by-products from the food industry. The research led by the group has a marked industrial participation, a sign of the applied orientation of the conducted research. For more than two decades, the group has led research to implement different technological innovations for the preservation of food products of plant origin, while preserving most of their organoleptic and nutritional characteristics. Some examples of this activity include the launch of new technologies such as high intensity pulsed electric fields for the preservation of fruit juices, or the application of light and edible coatings for extending the shelf-life of minimally processed plant-based food products.

Main ongoing research projects:

Improvement of dietary fiber properties from unconventional sources through the application of innovative technologies for obtaining novel food ingredients (TECHINFIB). Ministerio de Economía y Competitividad (Proyectos de I+D+i, del programa estatal de investigación, desarrollo e innovación orientada a los retos de la sociedad, RTI2018-095560-B-I00); 2019-2021. PIs: Pedro Elez Martínez, Robert Soliva Fortuny.

Improvement of technological and nutritional properties of foods using gels and emulsions based on non-purified carbohydrates obtained from alternative sources (CARBOTECH). Ministerio de Economía y Competitividad (Proyectos de I+D+i, del programa estatal de investigación, desarrollo e innovación orientada a los retos de la sociedad, RTI2018-095560-B-I00); 2019-2022. PI: Olga Martín-Belloso.

Technological alliance to complete the forest and agroindustrial production cycle (REDVALUE).: European Union Interreg SUDOE (SOE 1/ P/ E0 123); 2016-2019; PIs: Olga Martín Belloso.

Innovative strategies for the development of funcional plant-based foods by applying non-thermal technologies; Ministerio de Economía y Competitividad (AGL2013-44851-R); 2014-2016; PIs: Robert Soliva Fortuny, Pedro Elez Martínez.

Design of novel high-quality plant-based derived products by applying advanced processing technologies in sustainable processes. Universidad de Lleida. Programa UdL – Impuls, 2017-2020. PI: Olga Martín Belloso.

Argal Alimentación S.A., Spain

University of Salerno, Italy

A secondment for 6 months is offered at the company Argal Alimentación S.A. to make use of their food processing pilot plant and to evaluate effect of processing on food matrices as well as the interactions with its composition. During this time, his/her activity will be combined between the company and the University, where the food products processed at the pilot plant will be later tested and fully characterized. The collaboration with Argal will bring additional benefits to the researcher, such as understanding research at the industrial context, learning new approaches for problem solving, acquiring and practicing new skills, access to real industrial data, building partnerships and working with multidisciplinary teams.