The researcher Pérez-Lamela from the Agricultural and Food Research group offers collaboration in the field of quality and valorisation of food products and specially for the development of sustainable packaging qualified to pressurization. Our group is accomplished in the use of High Hydrostatic Pressures (HHP) as an alternative to pasteurization and for the extraction of functional components. This nonthermal technology has proved advantageous to process discarded fruits. Our interests also include analysis of minority and functional components and contaminants derived from plastics.
In the last years, the research activity of Pérez-Lamela focuses on studies of fruit derivatives processed by HHP treatments, (e.g.: “Overall quality properties in pressurized kiwi purée”, “Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages”). She has participated in industry projects related to “Emergent technologies to process foods products in Galicia”, among others.
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DESCRIPTION OF YOUR ORGANISATION:
The University of Vigo is a public academic institution, founded in 1990, that is a reference for modernity and innovation in Spain. Nowadays, the University of Vigo has about 22,000 students and about 200 research groups, whose activity has resulted in significant scientific production.
UVigo has placed a considerable emphasis on R&D activities by way of numerous funded projects, as well as through its various services and research centres. This support has enormously increased the scientific output and the capacity to obtain external resources. In fact, the university appeared in Shanghai ranking of best universities in 2011 and 2012.
Over the last 3 years more than 950 projects confirm the cooperation of the University with enterprises and economic associations, and more than 25 national and European patent requests have been submitted by University of Vigo over the last years. Moreover, the university participates every year in the Framework Programme and other EU initiatives; more than 60 European Projects have been developed over the last 10 years (some of them coordinated by University of Vigo), with a return of more than 30 million euros (including more than 25 projects from H2020).
We expect that our contribution may be significant in topic 1.3.1 in the following impacts: (1) Optimized eco-friendly food processing technologies and tools to preserve the original nutritional value and enrich the valuable bioactive contents in the final food products, compared to conventional methods; and (2) Development of new value-added foods products/forms from traditional Mediterranean diet with proven health benefits. Which should contribute to progress in the achievement of environmental sustainability and the circular economy.
The Partnership for Research and Innovation in the Mediterranean Area will devise new R&I approaches to improve water availability and sustainable agriculture production in a region heavily distressed by climate change, urbanisation and population growth
The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union’s Framework Programme for Research and Innovation.