TECHNICAL UNIVERSITY OF VALENCIA (UPV), SPAIN

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TECHNICAL UNIVERSITY OF VALENCIA (UPV), SPAIN
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UPV
http//www.upv.es

• Industrial Engineering
• Arquitecture
• Computer Engineering
• Telecommunications Engineering
• Agricultural Engineering

- 15 Faculties
- 49 Degrees (three or five years).
54 Ph. D Programmes 35 M.Sc. Programmes. 30
University Specialization courses. 11
Professional specialization courses.
- Ph.D. and postgraduate programmes.
- 43 Departments.
- 22 Institutes and 10 Research Centres
- 221 Research groups.
33.000 students. 2.500 Professors. 1.300
Administration and service people.
- University Community 36.800 people
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DEPARTMENT OF FOOD TECHNOLOGY (DTA)
http//www.upv.es/dtalim/ Contact
e-mail deptal_at_upvnet.upv.es

• Was founded in 1986.
• Is made up of
• 45 professors.
• 5 research groups.
• 8 people in administrative and Technical
  Services.
• 49 Ph. D. students
• 40 postgraduate students
• Takes part in 8 degree courses.
• Food Science and Food Engineering
• Which involve 1200 pre-graduate students.

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• Agricultural Engineering (5 years)
• Food Science and Technology

• Technical Agricultural Engineering (3 years)
• Enology

D.T.A

• Business management and administration

• Technical Industrial Engineering (3 years)

• Industrial Engineering (5 y)
• Chemical Engineering (5 y)

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MSc and Specialist Programmes

• International Master in Food Science and
  Engineering.
• Campus UPV
• Centro Politécnico del Cono Sur, Colonia del
  Sacramento (Uruguay)
• Specialist in Food Science and Engineering.
• International Master in Food Management and
  Safety.
• - Institut Polytechnique National de Lorraine
  (Nancy, Francia)
• South Bank University (Londres, Inglaterra)
• Master in Packaging Technology
• Master in Aenology

• About 50 of Latin-American students
• from different Countries

European students
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INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENT

• Was founded in June 1999
• It is a tool for the development of the
  department
• It is formed by 63 professors from DTA and
  others researches institutes (IATA)
• Their activities are mainly carried out in Spain,
  but there is great interaction with Europe and
  Latin-America.

Contact e-mail iad_at_iad.upv.es
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OBJECTIVES OF IAD

• To develop collaborative national and
  international research projects.
• To improve and develop the capabilities of human
  resources among Universities and Research
  Institutions.
• To promote economic and industrial relationships
  among food scientists, technologists and food
  engineers from industry and academia.

Contact e-mail iad_at_iad.upv.es
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RESEARCH GROUPS IN FOOD TECHNOLOGY AT UPV
Engineering of food and food processes
Physical-chemistry of food processes. Quality
control in food industry Analysis and simulation
of agricultural and food processes Food
Chemistry and Microstructure Food and
Environmental Microbiology Biological activity of
micro-organisms and their metabolites Aenology
and Applied Chemistry
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Main research lines

• Physical, thermodynamic and structural properties
  of Food Systems.
• Mass transfer in Food Systems
• Modeling of Food Processes Operations
• Food Safety and Management
• Post harvest Engineering
• Fruit and veg processing

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Mass transfer in Food Systems.

• Drying (new combined treatments air, MW, osmotic
  treatments, )
• Osmotic dehydration of fruit and vegetables
• Salting (fish, meat, cheese...)
• Re-hydration processes

Effect of Vacuum Impregnation
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Fruit and veg processing

• Osmotic dehydration
• Combined drying processes air-MW
• Freezing

Applying VI
Development of Minimally processed
products Intermediate moisture products Functional
products Cryopreserved products
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Post harvest Engineering

• Waxing, edible films and coating
• Shelf life, metabolic activity studies
• Respiration rates
• Gas and volatile analysis

• Fresh entire fruit and veg
• Minimally processed fruit and veg

• Film characterization
• Film application

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Food safety and Management

• Risk assessment
• HACCP
• Waste treatment

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Chelo Gonzalez, PhDUniversidad Politecnica de
ValenciaFood Technolgy DepartmentCamino de Vera
s/n46022 Valencia SPAINTl 00 34 96 387 93
62e-mail cgonza_at_tal.upv.es
Type of research activities performed in the last
six years Food preservation studies Dairy
industry process optimization Cheese salting,
Yoghurt production Fruit industry process
optimization Fruit osmotic dehydration, Fruit
convective air drying, Minimally processed fruit
processing improvement Edible film
characterization and application to fresh fruit
and veg and MP

• Agricultural Engineer at UPV (1996)
• PhD in Food Science and Technology at UPV
  (1999)
• Assistant Proffessor at UPV since 1998.
• SCIENTIFIC CURRICULA
• INVOLVED IN 14 RESEARCH PROJECTS
• 20 RESERACH PUBLICTIONS IN INTERNATIONAL JOURNALS
• 17 BOOK CHAPTERS
• 3 THESIS
• Abroad stages
• Congress participations over 50 (ICEF, IFT,
  CIBIA, Drying, COFE...)
• I have participated in meetings of the following
  societies
•  

1995. Universidad de Lund. Food Technology
Department. LUND, SWEEDEN. 2001. Universidad del
BIO-BIO. Facultad de Ciencias de la Salud y de
los Alimentos, CHILE. 2001. University of
Massachusetts. Department of Food Science.
MASSACHUSETTS, USA.

• European Federation of Chemical Engineering
  (EFCE)
• International Association for Engineering and
  Food (IAEF)
• European Thematic Network in Food Studies
  (FOODNET)1998-2001.
• Safety and Environmental Knowledge Into Food
  Studies towards European Sustainable Development
  (ISEKI) 2002-2004.