Food, Innovation & Engineering (FoodIE) research group from the Universitat Rovira i Virgili
The group has wide experience in food engineering, particularly in membrane processes (microfiltration, membrane fouling characterization, membrane contactors and membrane emulsification), the development of novel foods of high nutritional value (enrichment of the antioxidant capacity using polyphenol extracts and production of encapsulated bioactive compounds) and the use of attenuated total reflectance infrared microspectroscopy (ATR-IRMS) to study the effect of emerging technologies for food preservation and to characterize and control food processes (such as wine fermentation).
Image from DB
The research group is located at the Departament d\'Enginyeria Química, Escola Tècnica Superior d\'Enginyeria Química, Universitat Rovira i Virgili
Avda. Països Catalans 26, 43007, Tarragona, Spain