CHAIR CAJA RURAL DE ASTURIAS OF AGRI-FOOD INDUSTRIES AND PROCESSES

CHAIR  CAJA RURAL DE ASTURIAS OF AGRI-FOOD INDUSTRIES AND PROCESSES

Collaboration between two Caja Rural de Asturias and University of Oviedo, and the willingness to cooperate in the improvement of the agri -food industry of Asturias, the Chair ‘Caja Rural de Asturias’ of Agri- food Industries and Processes ( Cátedra Caja Rural de Asturias de Industrias y Procesos Agroalim entarios or Cátedra IPA ) was born , under the direction of Prof. Mario Diaz . The agri- food sector is the first industrial sector in our country, and it has a great trend towards modernization in a continuous process of innovation.

Specifically, in Asturias the agri – food sector represents an important global value for the community, and in this sense, the Chair aims to encourage this sector, increasing its visibility. Last year 2020, we delivered the first Innovation Awards in the A sturian Food Sector, and with them, we wish to establish the groundwork so that over the next years, it continues to represent a developing and growing sector. We also reward research at the level of university Master’s Thesis that provide contributions in this field with the possibility of industrial application.

Research in the Chair is connected within the Bioprocesses and Reactors Technology research group (TBR Group). In this group, several scientific papers have been published in indexed journals, with some relevant contributions related to cheese and other dairy products and by-products.

Five recent examples:

1.“Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product”, S. Sáez -Orviz, C. Puertas, I. Marcet, M. Rendueles, M.Díaz. Journal of Functional Foods, Vol. 75, December 2020, 104263.

2.“Microencapsulation of calcium lactobionate for protection from microorganisms in a solid phase food”, S. Sáez -Orviz, P. Camilleri, I. Marcet, M. Rendueles, M. Díaz. Biochemical Engineering Journal, Vol. 150, 15 October 2019, 107281.

3.“A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei ”, C. García, L. Bautista, M. Rendueles, M. Díaz. International Journal of Dairy Technology, Vol. 72:1, 47 -56, February 

4.“Synbiotic fermentation for the co -production of lactic and lactobionic acids from residual dairy whey”, C. García, M. Rendueles, M. Díaz. Biotechnology Progress, vol. 33:5, 1250- 1256, October 2017.

5.“Microbial amensalism in Lactobacillus casei and Pseudomonas taetrolens mixed culture”, C. García, M. Rendueles, M. Díaz. Bioprocess and Biosystems Engineering vol. 40, 11 11– 1122 (2017).

Sector, 2020.
possib
ility of industrial application.