- APPLICATIONS OF ION EXCHANGE TECHNOLOGY IN THE AGRO-FOOD AC6+AC6- AC6 MORPHOLOGICAL, AGRONOMIC AND OENOLOGICAL CHARACTERIZATION OF VINE VARIETIES
- WINE STRATEGIES FOR ADAPTATION TO CLIMATE CHANGE IN A HOT CLIMATE ZONE
- STUDY OF BIOLOGICAL AGING PROCESS
- STUDY OF THE RECOVERY OF PROCESSES AND PRODUCTS FROM ROMAN ANTIQUITY: GARUM
- STUDY ON MARINE FOOD RESOURCES AND DEVELOPMENT OF NEW PRODUCTS
- URVEY AND CHARACTERIZATION OF WILD VITIS VINIFERAS POPULATIONS
- USE OF MULTI-FLOWER BEE POLLEN IN WHITE, RED AND SPARKLING WINES: STUDY OF THE POTENTIAL OF ITS EXTRACTS
- RECOVERY OF AGRO-INDUSTRIAL WASTE AND BY-PRODUCTS AND ALGAL BIOMASS TO OBTAIN HIGH VALUE-ADDED PRODUCTS THROUGH GREEN PROCESSES
- ORGANIC VINICULTURE
Research group (AGR 203) develops its research in the field of the agro-food sector with a multidisciplinary approach since it has professors from the areas of Chemical Engineering, Food Technology and Vegetal Production. On the one hand, studies are carried out on the genetic, morphological, agronomic and oenological characterisation of grapevine varieties planted in the Jerez region, with a special focus on ecologic viticulture and climate change. In this sense, the use of multifloral bee pollen as a fermentation activator and for the improvement of the sensory quality of the wines is being studied in a multidisciplinary framework project. Also, within the sherry sector, the group is consolidated in the application of new treatments to improve the biological ageing process. Within the technological applications in wines and its derivates, the group has a research line on the application of ion exchange techniques for the demetalization of wines and vinegars. On the other hand, in the sea sector, the group has two open research lines, one oriented to the study and design of new marine food resources and their exploitation, and the other on the recovery of products and processes from antiquity, such as garum, through a multidisciplinary project with groups from History and Archaeology. In the field of Chemical Engineering, it is worth highlighting the research directed towards the recovery of agro-industrial waste, by-products and algal biomass to obtain high added value products such as polyhydroxyalkanoates (bioplastics precursors) through green processes. Finally, it should be noted that the research group dedicates a large part of its work to transfer the obtained knowledge to the private sector through OTRI contracts, providing services mainly in research, development and innovation of food processes and products.