Innovative Processes and Food Quality

Home » Research Teams » Innovative Processes and Food Quality (INNOTECHFOOD)

The group’s main line of research focuses on the application of innovative technologies to improve different technological processes in food.


The general objective of the group is to achieve more efficient and sustainable technological processes that allow us to obtain safe foods, with a long shelf-life and high organoleptic and nutritional quality. To do so, the group proposes the following specific objectives:

  • To identify processes in the food industry that can be improved with the use of new technologies.
  • To study the effects of new technologies on food processing and food quality.
  • To build and solve mathematical models able to describe processes in food technology.
  • To optimize parameters in technological processes to make them more efficient.

Some examples of the technologies investigated:

  • High pressure food processing.
  • Hyperbaric food storage.
  • High-pressure freezing and thawing.
  • Freezing with electromagnetic fields.


  • Método de crioconcentración de líquidos.
  • Author(s): Laura Otero García, Pedro D. Sanz Martínez y Bérengère Guignon.
  • Date: 2009
  • Number: 200930167
  • Licensed: No.
  • Dispositivo no invasivo para determinar la temperatura y el contenido en hielo de un alimento congelado.
  • Author(s): Cristina Aparicio Peña, Antonio D. Molina-García, Laura Otero García, Bérengère Guignon y Pedro D. Sanz Martínez.
  • Date: 2007
  • Number: 200700204
  • Licensed: No.
  • Procedimiento para la protección y estabilización del color de carnes y productos elaborados de carne, frescos, marinados o parcialmente deshidratados, tratados por alta presión.
  • Author(s): Jacint Arnau Arboix, Pere Gou Boto, Josep María Monfort Bolívar, Pedro D. Sanz Martínez, Antonio D. Molina-García, Laura Otero García, Pedro Pablo Fernández Andrés, Buenaventura Guamis Gómez, Xavier Espuña Soler y Narcís Grebol Massot.
  • Date: 2006
  • Number: 200600735
  • Licensed: Yes.
Grupo de Investigación INNOTECHFOOD


Scientific Personnel:

Technical Personnel:



  • Otero, L., Rodríguez, A C, Sanz, PD. Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions. Journal of Food Engineering, 273: 109822 (2020).
  • Otero, L, Pérez-Mateos, M, Holgado, F, Márquez-Ruiz, G, López-Caballero, ME. Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomberscombrus, L.). Innovative Food Science and Emerging Technologies, 51, 41-50 (2019).
  • Fernández-Martín, F, Pérez-Mateos, M, Dadashi, S, Gómez-Guillén, CM, Sanz, PD. Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk. Innovative Food Science and Emerging Technologies 49, 176-183 (2018).
  • Otero, L, Pérez-Mateos, M, López-Caballero, ME. Hyperbaric cold storage versus conventional refrigeration for extending the shelf life of hake loins. Innovative Food Science and Emerging Technologies, 41,19-25 (2017).
  • Bermejo-Prada, A, Colmant, A, Otero, L, Guignon, B. Industrial viability of the hyperbaric method to store perishable foods at room temperature. Journal of Food Engineering, 19, 76-85 (2017).
  • Otero, L, Rodríguez, AC, Pérez-Mateos, M, Sanz, PD. Effects of magnetic fields on freezing: Application to biological products. Comprehensive Reviews in Food Science and Food Safety,15(3), 646-667 (2016).