Quality Along the Food Chain: Processing, Packaging, and Safety Processing Project Effects of processing on the Quality of Osmotic Dehydrated and/or Dried Tropical Fruit Project Effect of Ripening Stages on The Quality of Vacuum Fried Tropical Fruits Project REFINE project- Optimization of the refining process of vegetable oils and fats Project Thermal processing contaminants in infant formulas Project Aroma compounds characterization of Tibetan pork Packaging Project Antimicrobial Food Packaging Project Antimicrobial nanostructures in food packaging Project Application of controlled release food packaging technology with antioxidant properties for fresh meat preservation Safety and Authenticity Project Social network analysis to comprehend food crime mechanisms Project mEATquality Project Chocolate authenticity Project Food fraud in spice supply chain networks Project Composition and authenticity of banana Project The authenticity of herbs and spices Project Organic production Project Development of DNA-based screening and identification methods for (food) authentication Project Olive oil authentication Project Novel spectroscopic approaches with peanut butter Project Hygiene and safety practices in the street food sector in Ecuador Project Combating counterfeit infant formulas with new technology Project Thermal Processing Contaminants in Infant Formulas
