Our Work
What We Study
Our research involves basic and applied research ranging from the identification of food
components, especially phytochemicals, of importance to human nutrition and health, their
contribution and effects on certain illnesses, their changes in different foods and during
different stages and handling practices, different mechanisms of deterioration, and develops
means and techniques to reduce losses and waste and preserve quality and safety.
Postharvest Technology
Investigating the mechanisms and developing the techniques needed to keep food,
especially perishable, nutritious and safe for the longest period of time after harvest.
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Food Quality & Nutrition
We investigate the different components of food quality, including nutritional components,
and the mechanisms and factors that contribute to their preservation and deterioration, to
maintain foods at the highest possible quality for the longest period of time after harvest.
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Cold Chain
Temperature control is the most important technique for the preservation of foods, to
reduce losses and waste, and maintain quality and safety. We investigate and promote the
different components of the cold chain — pre-cooling, refrigerated storage and transport —
and the techniques that complement it, such as modified and controlled atmospheres, among
several others.
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Perishable Foods
Perishable foods, especially fresh fruits and vegetables, are essential for human nutrition
and health because of the great number of phytochemicals they contain, known to help prevent
various diseases. Yet their losses and waste are very high — higher than all other types of
food — and still require extensive research and development. We work with diverse perishables
in many countries across America, Africa, Asia and Europe.
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Food Safety
We investigate and develop means to prevent the different sources of food contamination,
including microbial, to ensure good quality and safety.
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Reducing Food Waste
Roughly one-third of all food produced in the world is lost and wasted, and for perishable
foods the losses are even higher. Our research and development activities tackle this very
serious problem to help improve food security.
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