Food Quality and Preservation
Microbiological food safety: detection of pathogens, preservation processes and risk assessment.
1. Evaluation and validation of food preservation technologies (thermal treatment, pulsed electric fields, high hydrostatic pressure, active packaging, ultrasounds, natural antimicrobials etc.) effectiveness for the elimination of pathogens (viruses and bacteria).
2. Use of in vivo models to assess the effect of preservation process on microorganisms (sublethal damage, resistance generation or virulence changes).
3. Development and validation of molecular based methods (real-time PCR and next generation sequencing) for the identification and quantitative detection of pathogens (bacteria and enteric viruses) of interest in food and water, as well as viable / infectious forms.
4. Application of LAB in food: biopreservation, fortification and development of new vegetal-based functional food