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CSIC I nstituto de A groquímica y T ecnología de A limentos
SCIENTIFIC DEPARTMENTS IATA-CSIC FOOD SCIENCE STORAGE AND QUALITY BIOTECHNOLOGY PILOT PLANT
PERSONAL Satff: Scientific: 48 No scientific: 41 89 Postdoctorals: 16 Graduate Students: MEC: 8 Conselleria: 6 C/Projects: 15 45 University: 6 Others: 10 Other temporary personal: 6
POSTHARVEST LAB Physiology, pathology and biotechnology of Citrus fruit – ripening and postharvest storage IATA FOOD SCIENCE DEPARTMENT
MEAT SCIENCE LAB. Biochemistry of meat cured products – aroma formation and other quality parameters IATA FOOD SCIENCE DEPARTMENT
Processing, quality and preservation of cereals and derivate products IATA FOOD SCIENCE DEPARTMENT CEREALS LAB.
IATA Food-package interaction, Development and testing of new materials for food preservation CONSERVATION AND QUALITY DEP.
IATA Risk assessment: new technologies for food preservation Metal contaminations As Pb Cd Hg CONSERVATION AND QUALITY DEP.
Texture, color, flavour and other changes IATA Sensorial evaluation of new products and processes CONSERVATION AND QUALITY DEP.
Metabolism and biotechnology of lactic bacteria and pro-biotics IATA Nutritional effects of pro-biotics BIOTECHNOLOGY DEPARTMENT
IATA Yeast for bakery: metabolism and biotechnology for frost and osmotic tolerance BIOTECHNOLOGY DEPARTMENT
IATA Biotechnology of yeast and fungus to improve wine properties Identification and selection of new yeast strands Biotechnology of yeast stress conditions BIOTECHNOLOGY DEPARTMENT
IATA Enzyme engineering: structure-function functional modification Development of new molecular methods for food microorganisms identification BIOTECHNOLOGY DEPARTMENT
Department of Biotechnology Educational Programs of Biotechnology Department BSc, MSc, PhD SPECIALITIES: 5B – Biotechnology BSc, 6М – Biotechnology.
BET DAGAN Agricultural Research Organization The Volcani Center.
© Food – a fact of life 2009 Biotechnology and nanotechnology Foundation.
Food Science and Industry FOOD 1001:. Discipline in which chemistry, biology, physics, and engineering are used to study food and the food industry.
Food Science What is the study of Food Science? Ask your neighbor… what is the study of Food Science…?
Food biotechnology is the use of technological innovations in manipulating food production and processing. Food science is the study of substances humans.
The Importance of Food Safety ?’s 1. How many reported cases of food borne illnesses are reported in the U.S. each yr by the CDC? 2. What are two symptoms.
” Building Research Centre “AgroBioTech“ Demand-oriented project ITMS code:
Applications of Biotechnological Processes The Food Industry and Fermentation.
BOKU-DFST (Vienna) Beijing, December 2004 DFST Department of Food Science and Technology at BOKU University of Natural Resources and Applied Life Sciences.
Harvest & post-harvest Physiology and Preservation.
© Food – a fact of life 2009 Nanotechnology and Biotechnology Foundation What is biotechnology? Biotechnology is the industrial use of biological processes.
A REAS OF S PECIALIZATION IN P LANT S CIENCE - C AREERS From: Botanical Society of America.
Lesson 1.3 The Good Samaritans Definitions and templates for: Case Notes 1.3 Investigation Activity 1.3.
3 STUDENT ASSESSMENT DEPARTMENT
Dr Eric Wilkes Group Manager Commercial Services.
Food Science Definitions. Food Science is… -The study of the production, processing, preparation, evaluation & utilization of food -It is based on the.
Using CTE Courses to Meet High School Graduation Requirements.
FRUIT RIPENING SENSOR Stephanie Pitcher Electrical Engineering Graduate Student University of Maine GK-12 Fellow.
MB304 Industrial & Environmental Biotechnology Module 1 Industrial Microbiology 1 Prepared by: Ms. Lim Yin Sze.
Marine Biotechnology and Bioinformatics Teacher Enhancement Program at Moss Landing Marine Labs Careers in Biology Emphasis on Biotechnology and Bioinformatics.
Title: Biotechnology basics Homework: read pages and make notes for Thursday.
WALT Know reasons for food spoilage. Know benefits of preserving food. Know some methods of preserving food.
Ecosystems at Risk. What is an ecosystem? Definition of an Ecosystem A biological community of interacting organisms and their physical environment.
Copyright © 2010 Pearson Education, Inc. Food microbiology MIC 204.
Sociedade Portuguesa de Inovação Beijing, December 2004 Department of Food Science University of Milan- Italy.
Fermented Foods Foods that have been subjected to the action of micro- organisms or enzymes, in order to bring about a desirable change. Numerous food.
This is Nofima Europe’s largest institute for applied research within the fields of fisheries, aquaculture and food. Helga Næs, Research director Food.
Lec # 7 Microbial Biotechnology Dr. Shah Rukh Abbas ASAB, NUST.
Fruit and Vegetables Postharvest Physiology Lab Beijing December 2004.
Mr. Lam Man Yee Hong Kong Baptist University Affiliated School Wong Kam Fai Secondary and Primary School Mr. Lam Man Yee.
Food Microbiology Food Science Ms. McGrath. What is Food Microbiology Food microbiology is the study of the microorganisms that inhabit, create, or.
FACULTY OF BIOLOGY AND BIOTECHNOLOGY. DEPARTMENT OF BIOTECHNOLOGY DEPARTMENT OF MOLECULAR BIOLOGY AND GENETICS DEPARTMENT OF PHYSICAL TRAINING AND SPORT.
BIOTECHNOLOGY ABBOTTS. BIOTECHNOLOGY the use of micro-organisms by humans to make substances, humans want E.g. In the manufacture of food, antibiotics,
PLANT BIOTECHNOLOGY. Biotechnology Bio Biology Technology Application The application of Biology for the benefit of humans.
Hungary – Budapest CORVINUS International Office.
Mrs. Schaffner. the science and technology of producing and using plants for food, fuel, feed, fiber, and reclamation.
What is Biotechnology?. Biotechnology Break it down to the root words and what do you get? “The use of living organisms to solve problems or make.
Copyright © 2010 Pearson Education, Inc. Lectures prepared by Christine L. Case Chapter 28 Applied and Industrial Microbiology.
1 INTRODUCTION TO FOOD SCIENCE I 1101 Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas.
BMS 208 Human Nutrition Introduction Dr Chris Blanchard Dr Brian Spurrell Dr Scott Andrew.
MINIMALLY PROCESSED FOODS (2 Hours) ASSOC PROF DR AZIZAH OSMAN Faculty of Food Science and Biotechnology Universiti Putra Malaysia (UPM) (2 Hours) ASSOC.
Efficiency in Farming systems Survey – enhancing cooperation with IITA.
The causes of food deterioration. All food changes over time. These changes are not always harmful s as hanging meat for flavour or mould in blue cheese.
Central Food Research Institute Research activities at CFRI for food safety Prof. András Székács, D.Sc. Acting Director General H-1537 Budapest, POB 393.
Some common genetic engineering applications A brief overview.
Danisco A/S FOOD PROTECTION SYMPOSIUM SAO PAULO, BRAZIL JUNE 2005 Natural Food Safety in the DAIRY WORLD Steffen Thun Application Technologist Dairy Applications,
Medical Technology Department, Faculty of Science, Islamic University-Gaza MB M ICRO B IOLOGY Dr. Abdelraouf A. Elmanama Ph. D Microbiology 2008 Chapter.
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