The Biopren research group has extensive experience in various areas related to chemical engineering, the biorefinery of lignocellulosic materials and technology of bio-fermentations. Biopren‘s main objective is the valorisation of agro-industrial waste produced in the agricultural and food sectors, seeking an integrated use of these.
Analysis
The Biopren group has extensive experience in the analysis and characterisation of waste and by-products from the agri-food industry. These analyses are carried out based on international standards accepted by the scientific community and with the most innovative techniques. The suitability of the products obtained with their final application and the sector for which they are intended depends mainly on their final characteristics.
Fractionation
Performing an adequate fractionation or extraction process is key for an efficient biomass valorisation. The Biopren group offers its services in the optimisation of the different operating variables involved in these stages. This achieves a higher yield in the extraction of the products of interest, facilitating their profitability and industrial implementation.
Production
Obtaining products from the valorisation of residual biomass is the last step in the biorefinery processes. This makes it possible to comply with the strategies defined for the achievement of the bioeconomy and the circular economy, reintroducing into the production cycle what until now was considered waste with no possibility of recovery.
Biofermentation
The Biopren group has been on technology of bio-fermentations: fermentation processes for producing wine, acetification for the elaboration of wine vinegar and gluconic acid fermentation using natural media. Several experimental setups have been developed to study the influence of the main variables of operation on various biotransformation processes. At the same time, several methodologies for the quantification of cell concentration (both yeasts and bacteria) which together with the analysis of variables such as sugars, acids, alcohols, volatile compounds and amino acids and others allowed the proposal of different models for acetification processes