Through fermentation processes it is possible to obtain foods and / or ingredients with a potential beneficial effect on health (probiotics, prebiotics, symbiotics). The fermentation, under controlled conditions, can also improve the organoleptic properties of the product and its preservation.
Chemical-physical characterization and optimization of the production process of mayonnaise, milk-based mixtures, etc
Measurements of permeability, pre and post-packaging tests, chemical-physical characterization of materials. We examine the packaging of the product, characterizing its materials, the interaction with the food contained within it, its effectiveness in protecting the product from the external environment