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Chemical Analysis in viticulture and agri-food Investigation Group.
LINES OF INVESTIGATION
·Study of components beneficial to health present in viticulture and agri-food products.
·Isolation, purification and characterization of compounds in viticulture and agri-food products, as well as their viability in other uses (dietetic, food, cosmetics, etc.)
·Characterization and differentiation of viticulture and agri-food products and their connection to quality.
·Control of the application of new technologies in the production of viticulture products (artificial grape drying, accelerated ageing, climate change, dealcoholization, etc.)
·Re-use of agri-food remains for the making of new products (cosmetics, foods, conservatives, etc.)
THE MOST NOTEWORTHY RESULT OF HIS INVESTIGATIONS
Obtaining products directly for consumption that have been generated by a technologically based company that makes cosmetics from leftovers (SKINWINE) and other food products.