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Advanced packaging and preservation systems II

Date of holding: 29/06/2018

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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).

Mr. Juan Pablo Fuciños González
Professor of Nutrition and Food Science., University of Vigo
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