The researchers in the New Technologies for Food Processing Research Group, which belongs to the Consolidated Group on Innovative Technologies for Obtaining Food Ingredients and Products, are trying to work out the interactions that take place between active compounds, the materials that make up the protective coating and foodstuffs. The ultimate aim is to transfer these new techniques to the agri-food industry. The research will make it possible to delay changes in the colour, texture, flavour and nutritional properties of Grade 4 foodstuffs. This will both prevent fermentation and the appearance of micro-organisms that can have a detrimental effect on the health of consumers.

The members of the team, Olga Martín, Robert Soliva and María Alejandra Rojas, will conduct their research in the laboratory and in a pilot plant. This represents one more step forward after over 15 years of research on the most suitable Grade 4 foods that can be preserved using natural substances, whilst maintaining their quality in a canned or vacuum-packed state.