The Lactiker research group studies safety and quality of foods of ruminant animal origin, from a multidisciplinary point of view: biochemical, microbiological, technological, nutritional, and sensorial, and in two different perspectives:
- Basic scientific approaches are primarily directed to the study of physico-chemical, microbiological, biochemical, and technological processes involved in the production of dairy and meat products, from raw materials to the final product offered to consumers.
- Applied approaches are intended to transfer knowledge and technology to the production sector at large to develop new products and/or to improve safety and quality of traditional products.
The following are specific areas in which Lactiker researchers currently work:
- Experimental design: lab scale, commercial designs, and pilot plant and industrial trials.
- Development of prototypes: products and processes.
- General physico-chemical, biochemical and microbiological analysis of milk, cheese, and meat for food quality and safety control.
- Detailed analysis of the lipid, protein, and volatile fractions of milk, cheese, and meat, as well as of feed raw materials, using chromatographic and spectrophotometric technologies.
- Determination of technological properties of milk, cheese, and meat.
- Sensory analysis of food: quality control and consumers acceptance and preference tests.
- Application of molecular techniques to the identification of microorganisms in milk, cheese, meat and other biological tissues.
- Advanced statistical techniques for data treatment.