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 Thanks to the diversity of equipments to measure different physical, chemical and biochemical parameters, CENTA-IRTA can exactly predict the quality of food products.

Physical parameters for raw material quality prediction

• Conductivity, pH, multi-frequency, impedance, water holding capacity, colour, intramuscular fat, texture, NIRS, RMN, etc.

• Development of On-line non invasive probes.

• Calibration and threshold determination of probe lectures depending on the food matrix.

• Evaluation of sensors and biosensors.

Muscle biochemical characteristics related to meat and fish quality

• Pigment content, glycolitic and oxidative enzymes.

• Water Holding Capacity (WHC)

• Structural proteins and lipids

Proteomes:

• Protein identification related to gene expression under different production conditions and treatments.

Enzyme analysis:

• Proteases, lipases, oxidative and antioxidative enzymes, plasmatic enzymes (LDH, ICOH).

Lipids:

• Triglycerides and membrane lipids related to food structure.

Sensorial characterization

• Raw materials and packaged foodstuffs related to genetics, nutrition, cultivation conditions, ante and post mortem treatments, post harvest conditions, etc.

Shelf life studies of foodstuffs (see product analysis sheet)

Applications

• Characterization of organic food attributes.

• Robotics applied to on-line food quality selection and classification by multi sensor system.

• On-line probes for raw material composition detection (lean and fat) before orduring the mixing process®.

• Effects of antibiotics in gene expression and proteomes: Effect of breeding and food production on proteome characteristics.

• Study of lipids and proteins related to breeding and animal nutrition to improve the safety and sensorial quality of the product.

• CENTA is member of:
• Associate institutions:
• Industry Associations:
• Companies In The Food Industry Sector: