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.
TEAM
Marta Capellas Puig
- Faculty: Facultat de Veterinària
- Department: Departament de Ciència Animal i dels Aliments
- Office: V0/230
- Phone: 93 581 1446
- E-mail: marta.capellas@uab.cat
- ORCID ID: 0000-0002-6048-7100