The role of the UAB in innovation in the food and drink industry
The Universitat Autònoma de Barcelona (UAB) finds itself in the vanguard of food technology investigation, with projects that promise to revolutionize the food industry, innovating both with production processes and the design of functional and sustainable foods.
19/03/2024
Amongst the most highlighted technologies one can find microencapsulation and nanoencapsulation, techniques that allow the development of foods with new properties, safer and more advanced nutrition-wise. Technologies like the liberation of bioactive compounds are key for product personalization, oriented to give an answer to the consumers’ specific necessities. The creation of functional ingredients and innovative additives with advances properties opens a wide range of possibilities within the food sector. And, in this sense, the UAB Food Technology Center Plant is a pioneer.
On the other hand, the technological convergence of photonic and Artificial Intelligence can sustainably better the efficiency control of practically every process within the food industry, from prime matter to the final product, contributing to the sustainability of the whole chain. A clear example of this symbiosis would be the intelligent optical systems that allow to continuously control the food processing to decide the final point of optimal production or alert of changes in prime matter.
Precision agriculture and farming are other focal points, where the use of sensors, drones and geographical information systems optimize the food production, improving the efficiency and quality of crops and livestock. Projects like ClearFarm o Smart Farm, amongst many others lead by the research team of the Animal and Food Science Department, are a good example of it.
UAB is also involved in different research projects funded by the European Union to boost quality and innovation in the food sector, bringing knowledge to the subproducts valorization and food waste reduction. With the FoodE project, which aims to move towards a more circular food production in urban environments, to allow for a sustainable food supply and efficient use of resources.
It is also notable the compromise the University maintains with excellence and innovation, preparing and teaching future professionals and experts to confront the challenges of a sector that finds itself constantly evolving. The educational offering in degrees and masters in this field is very complete and thus contributes significantly to the welfare, sustainability, and social food security.