Consortium: Processed Food




Over the last 30 years, many advances in the invention and implementation of new food processing technologies have been achieved. As a result, their effects on the principle agents responsible for alteration and/or toxic infection of foodstuffs have been described with great precision. Another much less known and in some cases unexplored topic, however, is the effect those agents can exert on further, considerably important aspects surrounding the quality and safety of foodstuffs: their functional properties, the presence of anti-nutritional factors, biologically active compounds, allergens and abiotic contaminants (such as residues from antibiotics, biogenic amines, aflatoxins, etc.).
This consortium’s global objective is to evaluate the impact of new food processing technologies on the nutritional value and functional properties of foodstuffs, in conjunction with the potential presence of allergens and biotic or abiotic contaminants therein – as a preliminary and necessary step toward the implementation of those technologies in the agrofood industry of the Ebro Valley region.
Researchers from the University of Zaragoza, Public University of de Navarra, University of Lleida and University of La Rioja participate in this consortium.

Research lines:

For each one of the food processing technologies under consideration, the consortium proposes to define food treatment conditions that will ensure the production of safe foods, while at the same time:

  • Evaluating those procedures’ effect on nutritional value, functional properties and biologically active compounds in specific foodstuffs, while determining which conditions can ensure that those qualities are maintained or even improved in the future.
  • Evaluating those procedures’ effect on anti-nutritional factors, allergens and abiotic contaminants, while determining which conditions are capable of inhibiting, inactivating or destroying such agents.

Thus it will be decided whether new food processing technologies represent an adequate alternative to existing ones, and whether they can be adopted as a new and valid proposal to help develop and implement new products in the Ebro Valley region. Research results can be published as articles in journals of international impact and prestige; they will also lead to new patents, and to technology transfer contracts with the food industry.



  • Rafael Pagán Tomás (PI, University of Zaragoza)
  • Elena González Fandos (Coordinator, University of La Rioja)
  • Olga Martín Belloso (Coordinator, University of Lleida)
  • Carmen Ancín Azpilicueta (Coordinator, Public University of Navarra)
  • Inmaculada Berrueco Puelles _ University of La Rioja
  • Ignacio Álvarez Lanzarote _ University of Zaragoza
  • Daniel Berdejo Martínez _ University of Zaragoza
  • Guillermo Cebrián Auré _ University of Zaragoza
  • Elena Cerrada Lamuela _ University of Zaragoza
  • Santiago Condón Usón _ University of Zaragoza
  • Jesús De la Osada García _ University of Zaragoza
  • Pedro Elez Martínez _ University of Lleida
  • Diego García Gonzalo _ University of Zaragoza
  • Julián Garrido Segovia _ Public University of Navarra
  • Raquel Ibarz Martínez _ University of Lleida
  • Blanca Jáuregui Arbizu _ CNTA
  • Mariano Laguna Castrillo _ University of Zaragoza
  • Mª Asunción Luquin Martínez _ Public University of Navarra
  • Mª Pilar Mañas Pérez _ University of Zaragoza
  • Isabel Odriozola Serrano _ University of Lleida
  • Gemma Oms Oliu _ University of Lleida
  • Marta Pérez Fernández _ Instituto de Tecnologías Químicas Emergentes de La Rioja
  • Javier Raso Pueyo _ University of Zaragoza
  • Maria Jesús Rodríguez Yoldi _ University of Zaragoza
  • Mª José Sáiz Abajo _ CNTA
  • Laura Salvia Trujillo _ University of Lleida
  • Robert Soliva Fortuny _ University of Lleida
  • Raquel Virto Resano _ CNTA
  • Maria Jesús Serrano Andres _ University of Zaragoza
  • Elisa Pagán Albertos _ University of Zaragoza
  • Natalia Merino Almalé _ University of Zaragoza
  • Laura Botello Morte _ University of Zaragoza
  • Marta Moniente Aguilar _ University of Zaragoza
  • Jessica Da Silva Guedes _ University of La Rioja

Other entities:

  • Instituto de Tecnologías Químicas Emergentes de La Rioja
  • CNTA

Companies: Foncasal Trading, Zeulab, Avanzare Innovación Tecnológica.

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