Food active packaging
Recording date: Feb 21, 2014
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The course describes the application of new technologies for processing and preserving (high hydrostatic pressure, ohmic heating, pulsed light, radiation, etc..) the processing and conservation of marine products. It is focused to present technology to present alternatives in use that can adapt to the new market trends both to lengthen the shelf life of fresh and chilled products and increase their quality and safety, and to streamline processes and develop new products enhanced or functional (particularly in its relationship to health qualities).
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: Mr. Lorenzo Pastrana CastroProgramme Area Director, Vicerectory of Transfer Research - President, University of Vigo - Food and Agriculture Platform of Galicia
