Grau en Enginyeria Alimentària (Pla 2009)

Recent Submissions

  • Projecte de un cofre aïllant per la reducció del consum energètic a la zona de recepció del celler de Covides, a Sant Cugat Sesgarrigues 

    Fusté Raurich, Jaume (Universitat Politècnica de Catalunya, 2024-10-01)
    Bachelor thesis
    Restricted access - confidentiality agreement
    Abstract: This Final Degree Work addresses the reduction of energy consumption, mainly electricity, of a winery built in 1965, with subsequent modifications adapting to production circumstances, with the capacity to process ...

  • Percepciones y conocimientos sobre las nuevas proteínas alimentarias: las microalgas 

    Rosello Maya, Sergi (Universitat Politècnica de Catalunya, 2025-01-15)
    Bachelor thesis
    Open Access
    In this study, the perceptions and knowledge of spanish consumers regarding microalgae as a source of dietary protein were evaluated through a specific questionnaire, in which 328 consumers from Spain (mostly from Catalonia) ...

  • Diseño de una bebida energética a base de café verde 

    Soto Torres, Berta (Universitat Politècnica de Catalunya, 2025-01-01)
    Bachelor thesis
    Restricted access - confidentiality agreement
    Green coffee has properties that vary when subjected to the roasting process. The main objective of this project is to characterize this product, try to make a drink from infused green coffee and know whether it would be ...

  • Disseny i elaboració d'un gelat ric en contingut proteïc per esportistes d'alt nivell 

    Ribas Garriga, Roger (Universitat Politècnica de Catalunya, 2025-01-14)
    Bachelor thesis
    Restricted access - confidentiality agreement
    This Final Degree Project aims to develop an artisanal ice cream with a high protein content, specifically designed for high-performance athletes, while maintaining a low fat and sugar content. The work has been structured ...

  • Valorización de subproductos de la huerta en aplicaciones alimentarias 

    Palma Chauca, Shania Celine (Universitat Politècnica de Catalunya, 2025-02-06)
    Bachelor thesis
    Restricted access - confidentiality agreement
    The valorization of agri-food by-products is a key strategy to promote sustainability and the circular economy. The cultivation of artichoke (Cynara scolymus L.) generates significant amounts of unused waste, which contain ...

  • Extraction and quantification of macroalgae proteins by UV-Vis spectrophotometry 

    Ayada Amgar, Nabila (Universitat Politècnica de Catalunya, 2025-01-13)
    Bachelor thesis
    Open Access
    The environmental impact resulting from the production of animal-derived proteins is a critical challenge in terms of sustainability. Macroalgae emerge as a promising remedy. These aquatic plants exhibit fast and continuous ...

  • Aplicació de l'espectroscòpia NIR en els controls de qualitat de l'empresa Borges Agricultural & Industrial Edible oils, SAU 

    Pujol Vera, Marc (Universitat Politècnica de Catalunya, 2024-09-26)
    Bachelor thesis
    Restricted access - confidentiality agreement
    Covenantee:   Borges Agricultural & Industrial Edible Oils
    In recent years, Near-Infrared Spectroscopy (NIRS) has been used to analyze the quality of oilseeds and edible oils with different parameters. Since it is a fast and efficient method to evaluate physical and chemical ...

  • Estudio multipaís sobre los efectos de la COVID-19 en los hábitos de compra y de consumo de alimentos 

    Ciloci Cojuhari, Alina (Universitat Politècnica de Catalunya, 2024-09-06)
    Bachelor thesis
    Open Access
    This study aims to analyze how the COVID-19 pandemic has influenced food purchasing and consumption behaviors in Spain, Italy, Germany and the United States. The research focuses on understanding consumer adaptations in ...

  • Estrategias de comunicación de riesgos y beneficios del consumo de pescado y marisco 

    Díaz Granero, Raquel (Universitat Politècnica de Catalunya, 2024-07-26)
    Bachelor thesis
    Open Access
    The study examines how information about the risks and benefits of fish and shellfish consumption can change the consumption of fish and shellfish in Spain. The aim of this work is to determine the impact of three information ...

  • La farina de grill com ingredient potencial per a la producció d’hamburgueses 

    Chillagana Guzmán, Dennis Mauricio (Universitat Politècnica de Catalunya, 2024-09-04)
    Bachelor thesis
    Restricted access - confidentiality agreement
    At present there is a trend on the research of alternative food products based on insects due to the nutritional needs at the global level and the improvement of sustainable systems. One of the edible insect species that ...

  • Caracterització de subproductes agroalimentaris 

    Serrano Benito, Ruth (Universitat Politècnica de Catalunya, 2024-07-24)
    Bachelor thesis
    Restricted access - confidentiality agreement
    The agri-food industry and crops generate large amounts of by-products that are discarded, and the majority of these are products with high quantities of bioactive compounds and nutritional interest. The aim of this study ...

  • Nous productes a partir de llegums: situació en el mercat i estudi d'acceptació sensorial 

    Castellví Corvillo, Glòria (Universitat Politècnica de Catalunya, 2024-07-26)
    Bachelor thesis
    Restricted access - confidentiality agreement
    Covenantee:   Muñido & Garrido
    Given the rise of current trends in order to reduce meat consumption and opt more for a diet based on plant-based foods, it has caused the market to increase the range of products with these characteristics. Among these ...

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