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Company

Universidad de Burgos

Address
Hospital del Rey s/n
ZIP Code
09001
City
Burgos
Country
Spain


Company Profile:
The University of Burgos, created in 1994, is located within the Campus of San Amaro, which boasts an extremely fine historic and artistic enclave: the Hospital del Rey. A former hospital for pilgrims of the Road to Santiago, it was founded in 1195 by Alfonso VII.

The University of Burgos currently has almost 11,000 students studying at 5 centres: the Science Faculties, the Faculty of Economics and Business Studies, the Faculty of Humanities and Education, the Faculty of Law, and the Higher Polytechnic School

There are 73 research groups classified in four main research fields: Scientific-Biotechnology, Engineer and Construction, Law, Economic and Business and Humanities and Education. 10 of these groups are recognized as Excellence Research Groups by the regional public administration based on several specific criteria that show a consolidated prestige not only at national but also at international level with a relevant number of publications in the best research journals
Profiltitel

Getting omega-3 natural concentrates using supercritical fluids

What we offer:
Description

The omega-3 polyunsaturated fatty acids, especially EPA and DHA, have become very important in today's society given its positive impact on the prevention and treatment of various heart disease (hypertriglyceridemia, myocardial infarction, cerebral ischemia ...), inflammatory (asthma, arthritis ...) or some types of cancer

At present, the omega 3 are usually obtained in the form of ethyl esters and by conventional separation processes which sometimes involve &034;the use of high temperatures and organic solvents. The research work, raises the production of these fatty acids (added value in the food and pharmaceutical industry) as acylglycerides more stable against oxidation and easier to metabolize, and through a process that uses low temperatures (no greater than forty degrees Celsius) and half of CO2, &034;a harmless gas that leaves no residue. &034;

What we are looking for:
This technology can be useful in the upgrading of products, the production of natural compounds of high added value, such as omega 3, and the implementation of new technologies such as supercritical fluid technology, safer from the standpoint of food and kinder to the environment.

Food businesses, especially those engaged in processing and preserving of fish, crustaceans and molluscs Processing and coffee and tea. This technology can be used in the pharmaceutical industryDeshacer cambios
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Keywords:
  • Fishing and aquaculture
  • Food processing and preserving
  • Manufacture of food and beverage
  • Manufacture of machinery for food and beverage
  • Technological additives. Enzymes
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology


Collaboration sought:
  • Technical Co-operation
  • Investment/Financing


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Natural defatted pork skin using supercritical fluids for obtaining collagen food use.

What we offer:
Description

Pig skin degreasing by compressed carbon dioxide for subsequent pulping collagen food use until over 95% yield by a procedure which does not alter the nature of the protein in the skin and using a solvent (CO2 ) innocuous, in order to obtain a suitable raw material

Need or problem solving

Degreasing treatment of pig skin yields obtained over 90% without altering the nature of the proteins of the skin, allowing to obtain suitable raw material for obtaining collagen paste food use.

What we are looking for:
Applicability of the Technology

Is aimed at companies in the meat sector, which currently is managing the pigskin as a residue, such as low-value food product, or to remove fat by conventional solvents for further use of collagen. The use of alternative extraction / removal of all grease permits to companies that implement, very significantly increase yields in the subsequent production of collagen without generating further waste acids.

These products (collagen) for application in the cosmetics sector, incorporated an increase in property value for &034;green&034; by encouraging their introduction into commercial end products.

Keywords:
  • Crop and animal production
  • Food processing and preserving
  • Food Technology
  • environmental impacts and total food chain


Collaboration sought:
  • Commercial Agreement
  • Licence Agreement


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Microencapsulation of enzymes to accelerate the ripening of cheese

What we offer:
Description

To develop a technology of microencapsulation of proteases and lipases that reduces the time of cheese ripening, maintaining their organoleptic characteristics

Of the total costs in the production of cheese, the ripening process is a significantly important. In order to reduce these costs, there have been numerous attempts to accelerate the process without loss of texture or flavor (temperature elevation of maturation, increasing population of starters and addition of exogenous enzymes ...). The initial success of enzymatic treatment is reduced both by the loss of the enzyme in the serum as early changes of aroma and flavor. In this regard, the enzyme immobilization technology has been proposed as a tool that can reach overcome these difficulties. It is intended to optimize the conditions for immobilization of proteases and lipases by microencapsulation in different media and investigate the effect of encapsulated enzymes on cheese ripening process

What we are looking for:
Innovative aspects

Application of microencapsulation for controlling the function and action of the enzymes involved in cheese ripening and shorten the processing times.

The addition of encapsulated enzymes eliminate the problems associated with the direct addition (loss of the enzyme in the serum, maldistribution, reduced performance and impaired quality of the cheese) allowing a gradual and controlled action, while it would reduce the time maturation giving thus a faster output of the product to market

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Technological additives. Enzymes
  • Food Technology
  • Enzymology/Protein Engineering/Fermentation


Collaboration sought:
  • Commercial Agreement
  • Technical Co-operation


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Advanced treatment process wastewater biogas suitable for wastewater with oils and fats

What we offer:
Process that allows energy recovery of oils and fats in wastewater from food industries through advanced membrane reactors AnMBR. It is known that the presence of fat at low concentrations results in significant long-term alterations in the conventional anaerobic treatment processes and to reduce fouling problems MBR aerobic predesengrasado recommended. However, combining the advantages of the anaerobic process and the membrane separation is competitive with waste water with fats

The anaerobic reactor employs membranes AnMBR submerged hollow fiber modules. The reactor is decomposed into two stages: upflow anaerobic sludge in suspension and upward flow and filtration tank which are in series with recirculation

What we are looking for:
innovative aspects
Direct treatment of wastewater with high content in fats and oils without coagulation-flocculation-flotation pretreatment for removal of fat. The lack of a physical-chemical pretreatment reduced the cost of coagulants and flocculants and sludge management flotation. According to the chemical composition of oils and fats have a high potential methanogenic, so energy use is optimal

Applicability of the Technology

We look for companies Wastewater treatment with high content of oils and fats

Keywords:
  • Manufacture of machinery for food and beverage
  • environmental impacts and total food chain


Collaboration sought:
  • Technical Co-operation
  • Licence Agreement


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Enzyme Technology

What we offer:
Degradation of bitter compounds in fruit juices with enzymes stabilized.

Microencapsulation of proteolytic enzymes in liposomes for cheese ripening.

Accelerated degradation of oleuropein in olives.

Pectic enzyme immobilization-tion for the clarification of juices and musts.

What we are looking for:
Companies are looking for Food, to which they can transfer these techniques

Keywords:
  • Food processing and preserving
  • Technological additives. Enzymes
  • Food Technology
  • Food Microbiology/Toxicology/Quality Control
  • Enzymology/Protein Engineering/Fermentation


Collaboration sought:
  • Commercial Agreement
  • Technical Co-operation
  • Research Co-operation/ FP7 Project
  • Licence Agreement
  • Investment/Financing


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

PCR

What we offer:
Genetic characterization of microorganisms.

Genetic manipulation for the generation of enzyme hiperproducers organisms.

What we are looking for:
Biotechcnolgy Food Enterprises

Keywords:
  • Food Technology
  • Food Microbiology/Toxicology/Quality Control
  • Biochemistry


Collaboration sought:
  • Commercial Agreement
  • Technical Co-operation
  • Research Co-operation/ FP7 Project
  • Investment/Financing


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Biosensor for determination of biogenic amines in foods

What we offer:
Screen-printed electrode system for amperometric measurements in situ. The system consists of three electrodes (reference and counter work) printed in a rectangular plastic support 1 x 3 cm. The working electrode was immobilized enzyme using BSA and glutaraldehyde. The system is disposable and operates at a potential of 0.1 V laptop connected to a potentiostat.

Facilitate the determination of biogenic amines in a simple and fast. This is a direct technique, fast, easy and inexpensive

What we are looking for:
Food businesses that need this type of low cost measures

Keywords:
  • Fishing and aquaculture
  • Manufacture of machinery for food and beverage
  • Food Technology
  • Detection and Analysis methods
  • Food Microbiology/Toxicology/Quality Control


Collaboration sought:
  • Commercial Agreement
  • Technical Co-operation
  • Research Co-operation/ FP7 Project


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Control tool for food security (Retailer)

What we offer:
We offer a system to test the safety of food products of the company through the Internet, provides assessment of food safety management is practiced and some tips to improve

What we are looking for:
System developed for the food industry.

Control and communication in food safety issues. Register of good practices in the distribution chain

Savings in food crises, health savings in treatment of food-borne diseases. Saving on food safety campaigns

Keywords:
  • Food Technology
  • Safe production methods
  • Tracability of food


Collaboration sought:
  • Commercial Agreement
  • Technical Co-operation
  • Research Co-operation/ FP7 Project
  • Licence Agreement


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Micro-oxygenation in the improvement of colour, aroma an flavour and mouthteeth of red wines

What we offer:
The main objective to be pursued this study was to evaluate the effect of the application of controlled inputs of oxygen on the color, aroma and body of red wines and, where appropriate, establish the right conditions for implementing the highest quality. Thus, it aims to evaluate the potential benefits of incorporating this technique in pro-
traditional resources, from the idea that technology and tradition, as has been amply demonstrated in the wine sector can not only coexist but complement each other perfectly, helping to substantially improve the quality of final products.

What we are looking for:
Wine Business Sector

Keywords:
  • Manufacture of food and beverage
  • Agents involved in the sale of food and beverages
  • Food and beverage service activities
  • Drink Technology
  • Food Technology


Collaboration sought:
  • Commercial Agreement
  • Technical Co-operation
  • Research Co-operation/ FP7 Project
  • Investment/Financing


Responsible

Mr José Manuel López

Transfer Technician
Profiltitel

Effect of new accelerated aging techniques in chemical composition and sensory properties of red wines

What we offer:
Improving the organoleptic, nutritional and functional. &034;It focuses on improving the quality of red wines (color, flavor and &034;mouth&034;), increasing it, which is reflected in a greater acceptance of the product, the better position in the market, both nationally and internationally, where ever are demanding more intense wines as specific characteristics and different, and rejected the &034;common&034;.

What we are looking for:
Companies that focus their activity on improving the quality of red wines

Keywords:
  • Manufacture of food and beverage
  • Agents involved in the sale of food and beverages
  • Food and beverage service activities
  • Drink Technology


Collaboration sought:
  • Commercial Agreement
  • Technical Co-operation
  • Research Co-operation/ FP7 Project
  • Licence Agreement


Responsible

Mr José Manuel López

Transfer Technician
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