Sociedade Portuguesa de Inovação

Beijing, December 2004

                                                 

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TECHNICAL UNIVERSITY OF VALENCIA (UPV), SPAIN

Valencia

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

- 15 Faculties

- 49 Degrees (three or five years).

54 Ph. D Programmes

35 M.Sc. Programmes.

30 University Specialization courses.

11 Professional specialization courses.

- Ph.D. and postgraduate programmes.- 43 Departments.

- 22 Institutes and 10 Research Centres

- University Community: 36.800 people

33.000 students.

2.500 Professors.

1.300 Administration and service people.

- 221 Research groups.

• Industrial Engineering• Arquitecture• Computer Engineering•Telecommunications Engineering• Agricultural Engineering• ……

Institute of Food Engineering for development (I.A.D.)Institute of Food Engineering for development (I.A.D.)

UPV http://www.upv.es

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

Was founded in 1986. Was founded in 1986.

Is made up of: 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.Takes part in 8 degree courses.

– Food Science and Food Engineering

– Which involve 1200 pre-graduate students.

DEPARTMENT OF FOOD DEPARTMENT OF FOOD TECHNOLOGY (DTA)TECHNOLOGY (DTA)http://www.upv.es/dtalim/Contact e-mail:deptal@upvnet.upv.es

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

E.T.S.I.A

E.T.S.M.R.E

E.U.I.T.I

E.T.S.I.I

F.A.D.E

Agricultural Engineering (5 years) Food Science and Technology

Technical Agricultural Engineering (3 years) Enology

Technical Industrial Engineering (3 years)

Industrial Engineering (5 y)

Chemical Engineering (5 y)

Business management and administration

D.T.AD.T.A

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

International Master in Food Science and International Master in Food Science and Engineering. Engineering.

Campus UPVCentro Politécnico del Cono Sur, Colonia del Sacramento (Uruguay)

Specialist in Food Science and Engineering.Specialist in Food Science and Engineering.

International Master in Food Management International Master in Food Management and Safety.and Safety.

- Institut Polytechnique National de Lorraine (Nancy, Francia)-South Bank University (Londres, Inglaterra)

Master in Packaging TechnologyMaster in Packaging TechnologyMaster in AenologyMaster in Aenology

About 50 % of Latin-American students About 50 % of Latin-American students

from different Countriesfrom different Countries

European studentsEuropean students

MSc and Specialist ProgrammesMSc and Specialist Programmes

Sociedade Portuguesa de Inovação

Beijing, December 2004

                                                 

Document B

•Was founded in June 1999Was founded in June 1999

•It is a tool for the development of the departmentIt is a tool for the development of the department

•It is formed by It is formed by 6363 professors from DTA and others professors from DTA and others researches institutes (IATA)researches institutes (IATA)

•Their activities are mainly carried out in Spain, but Their activities are mainly carried out in Spain, but there is great interaction with Europe and Latin-there is great interaction with Europe and Latin-America.America.

INSTITUTE OF FOOD ENGINEERING FOR INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENTDEVELOPMENT

Contact e-mail: iad@iad.upv.es

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

OBJECTIVES OF IAD

• To develop collaborative national and international To develop collaborative national and international

research projects.research projects.

• To improve and develop the capabilities of human To improve and develop the capabilities of human

resources among Universities and Research Institutions.resources among Universities and Research Institutions.

• To promote economic and industrial relationships among To promote economic and industrial relationships among

food scientists, technologists and food engineers from food scientists, technologists and food engineers from

industry and academia.industry and academia.

Contact e-mail: iad@iad.upv.es

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

RESEARCH GROUPS IN FOOD TECHNOLOGY AT UPV

Engineering of food and food processes

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

DTADTA

IADIAD

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

Main research lines

• Physical, thermodynamic and structural Physical, thermodynamic and structural

properties of Food Systems.properties of Food Systems.

• Mass transfer in Food SystemsMass transfer in Food Systems

• Modeling of Food Processes & OperationsModeling of Food Processes & Operations

• Food Safety and ManagementFood Safety and Management

• Post harvest EngineeringPost harvest Engineering

• Fruit and veg processingFruit and veg processing

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 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 ImpregnationEffect of Vacuum Impregnation

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

Fruit and veg processing

Osmotic dehydrationOsmotic dehydration

Combined drying processes air-MWCombined drying processes air-MW

FreezingFreezing

Applying VI Applying VI

Development of:Minimally processed productsIntermediate moisture productsFunctional productsCryopreserved products

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

• Waxing, edible films and coatingWaxing, edible films and coating

• Shelf life, metabolic activity studiesShelf life, metabolic activity studies

– Respiration rates

– Gas and volatile analysis

Post harvest Engineering

– Film characterization

– Film application

–Fresh entire fruit and veg

–Minimally processed fruit and veg

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

• Risk assessmentRisk assessment

• HACCPHACCP

• Waste treatment…Waste treatment…

Food safety and Management

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

•Agricultural Engineer at UPV (1996)Agricultural Engineer at UPV (1996)

•PhD in Food Science and Technology – at UPV (1999)PhD in Food Science and Technology – at UPV (1999)

•Assistant Proffessor at UPV since 1998.Assistant Proffessor at UPV since 1998.

• SCIENTIFIC CURRICULA SCIENTIFIC CURRICULA

– INVOLVED IN 14 RESEARCH PROJECTS

– 20 RESERACH PUBLICTIONS IN INTERNATIONAL JOURNALS

– 17 BOOK CHAPTERS

– 3 THESIS

• Abroad stagesAbroad stages

• Congress participations: Congress participations: over 50 (ICEF, IFT, CIBIA, Drying, COFE...)

• I have participated in meetings of the following societies:I have participated in meetings of the following societies:

  

•Type of activities performed in the last six years:Type of activities performed in the last six years:

Chelo Gonzalez, PhDUniversidad Politecnica de Valencia

Food Technolgy DepartmentCamino de Vera s/n

46022 Valencia SPAINTl: 00 34 96 387 93 62

e-mail: cgonza@tal.upv.es

1995. 1995. Universidad de Lund.Universidad de Lund. Food Technology Department. LUND, SWEEDEN. Food Technology Department. LUND, SWEEDEN.

2001. 2001. Universidad del BIO-BIO. Universidad del BIO-BIO. Facultad de Ciencias de la Salud y de los Alimentos, CHILE. Facultad de Ciencias de la Salud y de los Alimentos, CHILE.

2001. 2001. University of Massachusetts. University of Massachusetts. Department of Food Science. MASSACHUSETTS, USA Department of Food Science. MASSACHUSETTS, USA..

•European Federation of Chemical Engineering (EFCE)European Federation of Chemical Engineering (EFCE)

•International Association for Engineering and Food (IAEF)International Association for Engineering and Food (IAEF)

•European Thematic Network in Food Studies (FOODNET)1998-2001.European Thematic Network in Food Studies (FOODNET)1998-2001.

•Safety and Environmental Knowledge Into Food Studies towards European Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development (ISEKI) 2002-2004. Sustainable Development (ISEKI) 2002-2004.

Type of research activities performed in the last six years:Food preservation studiesDairy industry process optimization: Cheese salting, Yoghurt productionFruit 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