Transcript Slide 1

Document B
TECHNICAL UNIVERSITY OF
VALENCIA (UPV), SPAIN
Valencia
Beijing, December 2004
Sociedade Portuguesa de Inovação
UPV
- 15 Faculties
http://www.upv.es
• Industrial Engineering
• Arquitecture
• Computer Engineering
•Telecommunications Engineering
• Agricultural Engineering
• ……
- 49 Degrees (three or five years).
- Ph.D. and postgraduate programmes.
54 Ph. D Programmes
35 M.Sc. Programmes.
30 University Specialization courses.
- 43 Departments.
11 Professional specialization courses.
- 22 Institutes and 10 Research Centres
Institute of Food Engineering for development (I.A.D.)
- 221 Research groups.
33.000 students.
- University Community: 36.800 people
2.500 Professors.
1.300 Administration and service
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
people.
December 2004
DEPARTMENT OF FOOD
TECHNOLOGY (DTA)
http://www.upv.es/dtalim/
Contact e-mail:
[email protected]
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.
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
Agricultural Engineering (5 years)
 Food Science and Technology

E.T.S.I.A
Technical
Agricultural
Engineering (3 years)
 Enology
E.T.S.M.R.E
D.T.A
F.A.D.E
E.U.I.T.I
 Business management
and administration
E.T.S.I.I
 Industrial Engineering (5 y)
 Technical Industrial
Engineering (3 years)
 Chemical Engineering (5 y)
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
MSc and Specialist Programmes
International
Engineering.
Master in Food Science and
Campus UPV
Centro Politécnico del Cono Sur, Colonia del Sacramento
About
50 % of Latin-American students
(Uruguay)
Specialist
in Food Science and Engineering.
from different Countries
International
and Safety.
Master in Food Management
- Institut Polytechnique National de Lorraine (Nancy, Francia)
-South Bank University (Londres, Inglaterra)
European students
Master
Master
in Packaging Technology
in Aenology
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENT
Document B
•Was
•It
founded in June 1999
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.
Beijing, December 2004
Contact e-mail: [email protected]
Sociedade Portuguesa de Inovação
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: [email protected]
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
RESEARCH GROUPS IN FOOD
TECHNOLOGY AT UPV
Engineering of food and food processes
DTA
IAD
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
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
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
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
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
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
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
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
Post harvest Engineering
•
Waxing, edible films and coating
–
Film characterization
–Fresh entire fruit and veg
–Minimally processed fruit and veg
–
•
Film application
Shelf life, metabolic activity studies
–
Respiration rates
–
Gas and volatile analysis
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
Food safety and
Management
•
Risk assessment
•
HACCP
•
Waste treatment…
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004
Chelo Gonzalez, PhD
Universidad Politecnica de Valencia
Food Technolgy Department
Camino de Vera s/n
46022 Valencia SPAIN
Tl: 00 34 96 387 93 62
e-mail: [email protected]
•Agricultural Engineer at UPV (1996)
•PhD in Food Science and Technology – at UPV (1999)
•Assistant Proffessor at UPV since 1998.
• SCIENTIFIC CURRICULA
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
–
INVOLVED IN 14 RESEARCH PROJECTS
–
20 RESERACH PUBLICTIONS IN INTERNATIONAL JOURNALS
–
17 BOOK CHAPTERS
–
3 THESIS
• Abroad stages
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.
• Congress participations: over 50 (ICEF, IFT, CIBIA, Drying, COFE...)
• I have participated in meetings of the following societies:
•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.
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform
December 2004