Alícia Foundation

The research department of the Alícia Foundation works to create knowledge in all the technological aspects that form a part of cuisine, from the use of new techniques and products to the optimisation of traditional processes.

The team is multidisciplinary, that is to say, it is formed by cooks, chemists, food technicians, nutritionists... The shared work of these professionals gives the different projects a broad, complementary and objective point of view that seeks to assure the achievement of the set objectives.

The department works towards helping cooks and all sectors in which cuisine and food processing play an important role, and to promote research and innovation in the field of nutrition. Knowledge transfer is our priority.

WHAT ARE THE MAIN AIMS OF ALICIA'S RESEARCH?

To stimulate culinary practice. Develop knowledge, products and utensils that encourage and stimulate culinary practice, providing knowledge building tools to professionals in all fields of catering and in the food sector in general.
To work alongside businesses. Alícia wishes to form a part of the R+D of businesses who require it, to collaborate with the business world to help it in its needs and to socialise the knowledge created and make it practically useful.
To improve eating habits. Offer tools and knowledge to increase the use of cuisine as a strategy to improve the eating habits of society and to stimulate responsible and sustainable consumption.

These aims must always be attained by working with and through relationships with other research centres. To collaborate with universities, research centres and institutions that share and complement the work of Alícia is one of the fundamental principles of the Foundation.

The research is focused on two areas:

01- PRODUCTS

We investigate the different physical and chemical properties of foodstuffs in order to make the most of their properties and applications in cuisine.

Some specific and ongoing projects in the field of product research are:

The study of the culinary possibilities of the product and sensory evaluation. According to the results of this study, we will determine processes to concentrate this research on specific necessities.

The study and application of texturisers and other products applicable to the culinary transformation process.

Studies on the culinary optimisation of traditional ingredients and recipes.

Research into products with specific applications: gelling agents (agar-agar, alginates, pectins), emulsifiers (proteins, lecithin), thickeners (xanthan gum, starches, carrageenans, carob bean gum), sweeteners (sugars, polyols), salts (citric acid, calcium chloride), colorants (chlorophyll, cochineal), flavouring (caffeine, quinine) and other products (waxes, enzymes).

Thematic studies for substituting ingredients and/or adapting recipes for people with food intolerances.

02- PROCESSES

We investigate the transformation of products by applying specific culinary techniques or new technologies, using scientific knowledge applied to cuisine.

Some specific ongoing projects in the field of research into processes are:

The development of cooking techniques based on new technologies (tools and equipment) and scientific knowledge applied to cuisine (centrifuging, freeze-drying, encapsulation).

The analysis of conservation systems (high pressures, freezing) and cooking to optimise their effects on the foods.

The optimisation of the sous-vide cooking process.

Research into the “cold line” in cuisine, with the clear objective of improving the diets of “captive” diners (those who cannot choose what they eat) and of persons with specific diets.