The University of Navarra (UPNA) continues to trust Palacios Roca for its internships at ISFOOD.

Continuing with its research programs and student laboratory internships, the Institute for Innovation and Sustainability in the Agri-Food Chain (ISFOOD) at UPNA has collaborated with Palacios Roca in the study of fresh food preservation processes, contributing both knowledge and product.

Thus, as in previous years, Palacios Roca’s fresh natural HPP juices are subjected to various tests by students enrolled in the course “Non-Thermal Food Preservation Processes” within the Degree in Innovation of Food Processes and Products. This practical work highlights the major advantages of this cutting-edge technology, which ensures food safety while preserving physicochemical and sensory quality close to that of freshly squeezed juice.

The Department of Agronomy, Biotechnology and Food Science at UPNA continues to place its trust in Felixia juices, produced using high-pressure technology, as an example of a product preserved through this innovative method, which inactivates vegetative forms of pathogens and microorganisms.

Felixia natural juices and beverages are made from selected fruit; it is washed, cold-pressed, and bottled. High-pressure processing (HPP) is then applied, which extends the shelf life of the fresh juice up to 20 days while maintaining all its nutritional properties, flavours, and aromas.