Listeria Survives Better at Low Temperatures in Cured and Soft Cheeses than at Room Temperature
Escrito por UCC+i
A study carried out by the University of Cordoba and the University of Burgos to understand the food safety of soft and cured cheeses found that storage at room temperature does not compromise food safety with respect to the presence of Listeria monocytogenes in both types of cheeses, compared to refrigeration, nor does the reduction of salt in soft cheeses in the range studied.
SENSORFINT PROJECT | An International Network Shares Information on Non-destructive Technologies for Food Analysis
Escrito por UCC+i
A research group at the University of Córdoba, coordinated by Professor Dolores Pérez Marín, leads this collaborative project drawing together more than 30 countries and 200 international researchers, bringing to bear their experience with non-destructive spectral sensors for innovation in quality control, safety and the traceability of agri-food products
VRAILEXIAPROJECT | Artificial Intelligence and Virtual Reality Against Dyslexia
Escrito por UCC+i
The UCO's research team in charge of the project aims to understand the reality of university students with dyslexia in order to monitor the data obtained through a questionnaire and detect the mechanism used by those who continue their higher studies
Photovoltaic solar heating system uses 95% of energy available to heat water
Escrito por UCC+i
A research team at the University of Córdoba has designed a sustainable photovoltaic solar device that can heat water up to 80 degrees - just like a regular electric heater
FRUITFLYNET-IIPROJECT | Optimizing a Trap to Monitor the Olive Fly
Escrito por UCC+i
The AGR 163 Agricultural Entomology research group at the UCO, coordinated by Professor Dr. Enrique Quesada Moraga, is working to improve an olive fly identification, detection and health alert system
BIOFRESHCLOUD PROJECT | A New Packaging System That Optimizes the Shelf Lives of Mediterranean Foods
Escrito por UCC+i
A research group at the University of Córdoba designs sustainable packaging using waste generated during the tomato and strawberry harvest, and is working on a new expert control system that predicts the expiration and deterioration of fresh foods