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University
The Institute of Industrial Fermentation (IFI) is a Research Center belonging to the Higher Council for Scientific Research (CSIC), a public research body under the Ministry of Science and Innovation.
Its origins go back to 1939 as Industrial Fermentation Section Of the Santiago Ramón y Cajal Institute of Biological Research of the CSIC and in 1967 reached the category of Institute. It is located in the Organic Chemistry Center "Manuel Lora-Tamayo"
Academics:
Courses given by personnel of the Institute of Industrial Fermentation:
· CURRENT TRENDS OF INSTRUMENTAL FOOD ANALYSIS
· SUPERCRITICAL EXTRACTION IN FOOD TECHNOLOGY
· PROCESSES OF CONSERVATION OF FOODS
· CURRENT TRENDS OF THE OENOLOGICAL INVESTIGATION
· NEW TRENDS IN FOOD BIOTECHNOLOGY
Research:
Research conducted in the Department of Food Characterization seeks to improve the quality and safety of food and the scientific demonstration of the health effects of functional foods. To this end, new analytical methodologies for the characterization and control of foods are developed, the scientific bases of the bioactive compounds of foods are studied, and the presence in them of allergens, pathogenic microorganisms and toxic compounds. Research is also carried out in the field of enzyme technology and applied microbiology, especially of yeasts and lactic bacteria of relevance for the food industry.
The Department of Microbiology carries out research in the area of âÃâ¬Ãâ¹âÃâ¬Ãâ¹Food Biotechnology. Specifically, the department maintains lines of research in microbial biotechnology, enzymatic biotechnology, and the development of food analysis methods based on biotechnological tools. The main objectives pursued in these lines are the improvement of food quality and safety, through the development of methods of molecular identification of pathogenic or food altering microorganisms; the isolation, identification and characterization of microorganisms of interest (biotechnological or hygienic-sanitary) in food; the improvement of microorganisms of biotechnological interest through genetic engineering or classical genetics;
The Department of Sectoral Technologies, as its name does not indicate, is based on its research food of plant origin, either as such food or as the use of its by-products. In relation to the former: characterizing them from their origin and avoiding fraud; Checking the influence of the technological processes used for its conservation and improvement in its components, nutritional and sensorial characteristics and identifying the bioactive compounds that contribute to the maintenance of the health of the individual.
On the other hand, processes are being developed for the production of bioactive compounds from by-products, both natural vegetables and residues from the agro-food industry for use in the production of functional foods. On the other hand we work in collaboration with medical groups in the provision of food preparations or extracts from them or their by-products to establish their influence on various diseases.
The Department of Sectoral Technologies based on its research, foods of plant origin, either as such foods or as the use of its by-products. In relation to the former: characterizing them from their origin and avoiding fraud; Checking the influence of the technological processes used for its conservation and improvement in its components, nutritional and sensorial characteristics and identifying the bioactive compounds that contribute to the maintenance of the health of the individual.
On the other hand, processes are being developed for the production of bioactive compounds from by-products, both natural vegetables and residues from the agro-food industry for use in the production of functional foods.
On the other hand we work in collaboration with medical groups in the provision of food preparations or extracts from them or their by-products to establish their influence on various diseases.
o Investigation includes:
o Study of the modifications and interactions of food constituents during technological processes.
o Characterization and control of food quality.
o Ingredients and functional foods.
o Enzymatic and microbiological food biotechnology.
o Food safety.
o Development of processes with subcritical and supercritical fluids.
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