Intership

The student will join in a project whose main objective is the design and development of different organogels (oleogels) as functional ingredients in healthier foods. The activities to develop during the stay will be done in different stages:
1) Training courses about Health and Safety at the lboratory as well as the use of laboratory equipment for use during the stay.
2) Training of the student in laboratory techniques used in the development of the proposed activities.
3) He/she will participate in the design, preparation and study of organogels (which are gels composed of a liquid organic phase within a 3D cross linked network) using different organogelator systems. The liquid organic phase will be a mixture of different healthier oils (olive, sunflower, line, fish).
4)  Evaluation of the organogel physicochemical and nutritional characteristics as texture, rheology, composition, oxidative stability, etc.
5) Study of stability of organogels as a function of storage conditions.
6) Replacement of animal fat by oleogels formulated with adequate characteristics in the development of a healthier product of animal origin (margarine or meat product).

Responsible of the internship: Mª Dolores Álvares Torres: [email protected] and Susana Cofrades: [email protected]