Food Technology and Innovation Lab

🔬Original Research Article

“Chemical composition of red grapes from sustainable systems and its relationship with sensory profiles evaluated by biomimetic and voltammetric electronic tongues”

by Macías-Gallardo, Fuenmayor, Hernández-Carrión, Quiñones-Muñoz & Ozuna (2026)
in Journal of Food Measurement and Characterization

🔗 https://doi.org/10.1007/s11694-025-04013-y

🍇💻Did you know that the application of electronic tongues allows differentiation between grapes produced in organic and conventional agricultural systems?

This study continues our research on how organic farming affects the quality of red grapes. We evaluated the grapes' physicochemical, mineral, bioactive, and sensory composition using advanced techniques like electronic tongues. The results suggest that organic farming produces grapes with a more complex chemical and sensory profile, which could lead to unique wines that represent the local region. Moreover, integrating agricultural management practices with sensory analysis technologies, such as electronic tongues, offers significant potential for improving product quality control and standardizing flavor profiles, thereby enabling food processors to optimize their production processes.

🎨 Artwork for social media by Jaqueline She

🔬💜 Día Internacional de la Mujer y la Niña en la Ciencia 2026 👩‍🔬✨

“Una niña curiosa y creativa hoy, una gran mujer de ciencia mañana” 🌱🔍

Por cierto, en nuestro laboratorio contamos con siete mujeres —y una bebé— 👶💜 que desarrollan investigaciones en Ciencia y Tecnología de Alimentos, contribuyendo activamente al progreso del conocimiento científico. 🍎🧪
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🔬💜 2026 International Day of Women and Girls in Science 👩‍🔬✨

“A curious and creative girl today, a great woman of science tomorrow” 🌱🔍

By the way, our lab is home to seven women —and one baby— 👶💜 advancing research in Food Science and Technology, contributing to scientific knowledge. 🍎🧪

🎨 Artwork for social media by Jaqueline She

¡La hora ha llegado! ⏰
Estamos emocionados de recibirte en el Latin Food 2026 🎊🔬🍓.✨

𝟏𝟐𝐭𝐡 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞, 𝐁𝐢𝐨𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 & 𝐒𝐚𝐟𝐞𝐭𝐲 𝐂𝐨𝐧𝐠𝐫𝐞𝐬𝐬
"Science, Innovation, and Sustainability to Transform the Food Systems of the Future" 🌟
𝐂𝐞𝐧𝐭𝐫𝐨 𝐝𝐞 𝐂𝐨𝐧𝐯𝐞𝐧𝐜𝐢𝐨𝐧𝐞𝐬 𝐲 𝐄𝐱𝐩𝐨𝐬𝐢𝐜𝐢𝐨𝐧𝐞𝐬 𝐘𝐮𝐜𝐚𝐭á𝐧 𝐒𝐢𝐠𝐥𝐨 𝐗𝐗𝐈, 𝐌é𝐫𝐢𝐝𝐚, 𝐘𝐮𝐜𝐚𝐭á𝐧, 𝐌é𝐱𝐢𝐜𝐨. 🌴
- 18-20 noviembre 2026
- Comparte investigaciones y conoce expertos en el área 💡🌟
- 6 áreas temáticas.
- Presentaciones orales y pósters 📢
- Conferencias magistrales 📚

¡Mantente al pendiente de nuestras redes sociales y página oficial para mayor información!📱🌐


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🔬 Original Research Article

"Does organic viticulture enhance polyphenol bioaccessibility in syrah grapes and wines? an 𝘪𝘯 𝘷𝘪𝘵𝘳𝘰 and microstructural approach"

by Macías-Gallardo, Quiñones-Muñóz, Larrea, Hernando & Ozuna (2025)
in Food Chemistry Advances 10, 101202

🔗 https://doi.org/10.1016/j.focha.2025.101202

🍷🧪 Did you know that organic farming may increase the bioaccessibility of several phenolic compounds in wine?

The global consumer trend for more natural, sustainable, and nutritious products has prompted the wine industry to produce grapes and wines from organic systems. The aim of this research was to evaluate the influence of organic agricultural management on the bioaccessibility of phenolic compounds and the antioxidant capacity of Syrah red grapes and wines produced in central Mexico. To achieve this, an 𝘪𝘯 𝘷𝘪𝘵𝘳𝘰 simulation of human digestion and a microstructural analysis were performed.

🎨 Artwork for social media by Jaqueline She