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TEAM

Marta Capellas Puig

Research lines

I have been working on the application of new technologies to guarantee food safety and to optimize the organoleptic and nutritional characteristics of foods from my doctorate, particularly with high-pressure food processing (for example, cheese, milk and soy milk). I have special interest in assessing the harm caused by pathogenic bacteria in food processes. Recently, I have also been working on the optimization of gluten free bread formulations, studying the effect of different ingredients and technologies on their cooking and physical characteristics.

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