With state-of-the-art facilities and specialized expertise (see our infrastructure landing page), we offer a range of analytical services for those working with or researching complex food structures and functionalities in both food and non-food applications. We also undertake research projects to address your specific analytical challenges.
Drawing on our expertise in food chemistry and physics, we undertake research projects aimed at designing novel food structures that enable next-generation ingredients and products with targeted attributes—such as improved metabolic health responses, innovative textures, extended shelf-life, enhanced consumer acceptability, greater sustainability, and reduced production costs.
The University of Valladolid encourages faculty members to engage in consulting activities. Companies may access the individual or collective expertise of InnograinLab faculty. Faculty members, acting as independent contractors, may be hired as consultants by any company. Consulting arrangements, fees, and Confidential Disclosure Agreements (CDAs) are established directly between the company and the faculty member. Prior approval from the University of Valladolid is required for any such external engagement.
As part of our mission to advance the understanding and application of plant-based macromolecules and colloids, our research group offers customized, on-demand training courses for private companies. These courses are designed to meet specific industry needs and are grounded in our expertise in food chemistry, engineering, biotechnology, nutrition, and data analysis. Contact us to discuss how we can support your team's development with targeted, science-based education.