Projects per year
Organisation profile
Organisation profile
We are a group of researchers (CERTA) of the Autonomous University of Barcelona (UAB), which since 1993 specializes in innovation and knowledge transfer in the area of agri-food, and more specifically in Food Technology.
In CERTA-UAB we have the support of the Generalitat of Catalonia through ACCIÓ, as a TECNIO technology developer. This seal identifies us as a leading group in Catalonia for the generation of new technologies and their transfer to the company, either through the realization of R&D&i projects, or through the direct application of the developed technologies.
Directed by:
Antonio José Trujillo Mesa
Research lines
- Research lines:
- Food safety: Control of cleaning and disinfection of surfaces. Emerging technologies to ensure food security. Pathogenic and deteriorating microorganisms relevant to the food industry.
- Food Processing and Control: Combined process design. Development of optical sensors for the control of the food process. Processing of liquid / fluid foods by ultraviolet radiation. Food processing by high hydrostatic pressure. Liquid/fluid food processing by ultra-high pressure homogenization.
- Food Quality and Innovation: Development of nutritionally improved food products. Food for population groups with special needs. Bioactive compound delivery systems. Recovery of food by-products.
UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. Our work contributes towards the following SDG(s):
Fingerprint
Dive into the research topics where Center for Innovation, Research and Transfer in Food Technology (CIRTTA) is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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Marta Capellas Puig
- Department of Animal and Food Science
- Center for Innovation, Research and Transfer in Food Technology (CIRTTA)
Person: Affiliation to research, Lecturer
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Manuel Castillo Zambudio
- Department of Animal and Food Science
- Grup d'Optimització i Control del Processament d'Aliments per a la Indústria 4.0; OPTIpro4.0
- Center for Innovation, Research and Transfer in Food Technology (CIRTTA)
Person: Affiliation to research, Professor (non-goverment employee)
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Victoria Francisca Ferragut Perez
- Department of Animal and Food Science
- Center for Innovation, Research and Transfer in Food Technology (CIRTTA)
Person: Professor, Affiliation to research
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FUNCTIONALIZATION OF ALTERNATIVE PROTEINS BY THE APPLICATION OF DYNAMIC HOMOGENIZATION TECHNOLOGIES AND ULTRASOUNDS
Trujillo Mesa, A. J. (Principal Investigator), Ferragut Perez, V. F. (Principal Investigator 2), Capellas Puig, M. (Investigator), Juan Godoy, B. (Investigator), Saldo Periago, J. (Investigator) & Toldrà Alegret, M. (Investigator)
1/09/24 → 31/12/27
Project: Research Projects and Other Grants
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PATHFOOD: Creating a Sustainable Functional Food Chain: A Pathway to EU Climate Neutrality and Improved Health
Sánchez Martín, M. J. (Principal Investigator), Boada Romero, R. (Investigator), Trujillo Mesa, A. J. (Investigator), Llugany Olle, M. (Investigator) & Ferragut Perez, V. F. (Investigator)
1/09/24 → 31/10/27
Project: International research project
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pHotoYOGURT: VALIDACION INDUSTRIAL DE UN SENSOR OPTICO DE PREDICCION DE PH EN YOGUR
Castillo Zambudio, M. (Principal Investigator), Trujillo Mesa, A. J. (Investigator) & Ocaña Xaubet, L. (Technician)
5/02/24 → 2/06/26
Project: Research Projects and Other Grants
Research output
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Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques
Jaime-Báez, R., Saldo Periago, J. & González-Soto, R. A., 17 Jul 2024, In: Foods. 13, 14, 2256.Research output: Contribution to journal › Article › Research › peer-review
Open Access -
Efectos de la transformación lechera hacia leche A2 sobre las características de coagulación de la leche
Juan Godoy, B. & Trujillo Mesa, A. J., 2024, In: Frisona española. 44, 259, p. 48-51 3 p.Research output: Contribution to journal › Article › Research › peer-review
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Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of Lachancea thermotolerans and Metschnikowia pulcherrima in Tempranillo Must
Vaquero, C., Escott, C., Loira, I., López, C., González, C., del Fresno, J. M., Guamis López, B. & Morata, A., 2024, In: Biomolecules. 14Research output: Contribution to journal › Article › Research › peer-review
Open Access
Student theses
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Aplicación de la Ultra Alta Presión Homogenización en la elaboración de queso de leche de cabra
Quevedo Terre, J. M. (Author), Guamis Lopez, B. (Director) & Trujillo Mesa, A. J. (Director), 13 Sept 2007Student thesis: Project leading to the obtaining of DEA
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Aplicación de las altas presiones hidrostáticas a la elaboración de queso de cabra
Buffa Dunat, M. N. (Author), Guamis Lopez, B. (Director) & Trujillo Mesa, A. J. (Director), 30 Sept 1999Student thesis: Project leading to the obtaining of DEA
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Métodos ópticos para detección de biofilms in situ
De Francisco Camprubí, N. (Author), Castillo Zambudio, M. (Director) & Ripollés Àvila, C. (Director), Jun 2021Student thesis: Final degree project (TFG)