01 - STUDYING PRODUCTS AND INGREDIENTS
We analyse changes in the cooking and composition parameters of a product to adapt them to specific needs.
We innovate to adapt food to new cooking methods.
By applying techniques, cooking and scientific knowledge, we work on the texture and other parameters of ingredients and products to facilitate their treatment in cuisine and adapt their consumption to all kinds of personal needs.
We innovate in cuisine to improve foods and their acceptance.
02 - STUDYING PROCESSES AND APPLICATIONS
We study the transformation of products in cuisine, by applying scientific knowledge and techniques.
We work on all the processes that contribute to the transformation of food: “cold line”, “sous-vide” techniques, other cooking methods, frying...
03 - SENSORY EVALUATION
We promote the sensory evaluation of gastronomic tendencies. The study of the culinary possibilities of the product and the most appropriate combinations.
We promote the sensory evaluation of any parameter related to food and products, from all of Alícia’s multidisciplinary points of view and profiles.
04 - JOINT RESEARCH
Together with industry, catering businesses, restaurants, universities and research centres, we train study teams to investigate processes and products combining the knowledge of the interested organisation with that of Alícia.
05 - R+D IN FOOD PROCESSING. R+D IN CUISINE
The implementation and development of R+D projects to create and improve food products and processes.
06 - COURSES AND WORKSHOPS
We design and present courses and workshops on products, processes and applications in cuisine, adapting them to the needs and requirements of the interested parties.