Edición en español

Jueves, 22 Diciembre 2016 16:58

Andalusian Engineers and Surgeons develop the first Spanish surgical robot with 3D vision

Escrito por

G.C.- E.L.

An Andalusian team of engineers and surgeons, mostly from Córdoba, is working on the development of the first Spanish surgical robot prototype with 3D vision, which successfully passed a first demonstration. This equipment will provide significant advantages over traditional laparoscopic systems thanks to its innovative technological specifications and results from collaboration between public sector and private enterprise.

Publicado en Tecnología

Jueves, 22 Diciembre 2016 16:58

Development of a new method to analyze authenticity of vinegar

Escrito por

Fundación Descubre

This technique allows examination of vinegar properties and with lower cost of the quality control process

Publicado en Tecnología

Jueves, 22 Diciembre 2016 16:58

A sensor to analyze Iberian pig authenticity in real time

Escrito por

G.C.-E.L.

Researchers from the School of Agricultural and Forestry Engineering (ETSIAM) at the University of Córdoba have developed several applications for real time determination of food profuct quality and authenticity in sectors such as Iberian pork and fruit and vegetables. For this, experts used portable spectral sensors based on NIRS technology, which is based on a relationship between spectral measurements and physical and chemical parameters in food and allows instant, nondestructive analysis of different product samples, such as loin, ham, plums, asparagus or orange.

Researchers from the School of Agricultural and Forestry Engineering (ETSIAM) at the University of Córdoba have developed several applications to detect in real time quality and authenticity of food products in sectors such as Iberian pork and fruit and vegetables.

To do this, experts used portable spectral sensors based on NIRS technology, which is based on the relationship of spectral measurements with physical and chemical parameters in food and allows instant, nondestructive analysis of different product samples, such as loin, ham, plums, asparagus or orange.

In the work 'Prediction of fatty acid content in pig adipose tissue by near infrared spectroscopy: At-line versus in-situ analysis', published this same year 2013 in the journal Meat Science, experts show the potential and feasibility of this tool for meat classification and authentication, based on a sensor called MEMS-NIRS, which allows analysis of Iberian pig at the speed of dressing and cutting of carcases, ie at the slaughterhouse.

'The results obtained show that this technology allows determination both of carcass fatty acid content and pig diet and are key to ensuring their quality to consumers”, says Ana Garrido Varo, researcher at the University of Cordoba to Fundación Descubre.

In this sense, MEMS-NIRS instrument used by the research team adds a number of advantages over the quality control traditional system in Iberian pig industry. 'This methodology allows operators to analyze each carcass individually, eliminating the need to take samples and send them to the lab. This in-situ process means a time optimization which is very important factor for subsequent decisions related to quality control of each piece of ham or beef', said Garrido.

An innovative tool

Thus, the main innovation of this study is the fusion of NIRS technology with other emerging techniques such as the so-called MEMS (Micro-Electro-Mechanical System)-NIRS or hyperspectral image, which uses low cost, smaller size and faster than traditional sensors. Further, the combination NIRS-image not only allows to obtain spectral information using near-infrared radiation, but also spatial content, i.e., a visual representation of product characteristics similar to that provided by a satellite image . 'Not only does this combination provide general information about moisture, proteins, sugars or fatty acids, but it also shows other parameters such as the highly valued level of intramuscular fat or internal fruit damage', she said.

These results are part of the excellence project MEMS and NIRS-image Sensors for non-destructive and in situ analysis of animal and plant products, funded by the Ministry of Economy, Innovation, Science and Employement of the Andalusian Government.

Publicado en Ciencias de la naturaleza

Jueves, 22 Diciembre 2016 16:58

El proyecto COMET-LA, seleccionado para debatir el futuro de Europa como un actor global

Escrito por

G.C. - E.L

La investigadora de la Universidad de Córdoba y el ceiA3 María del Mar Delgado expondrá en Bruselas la experiencia acumulada por el proyecto en la gestión participativa y ascendente de recursos naturales

Publicado en Ciencias de la naturaleza

Jueves, 22 Diciembre 2016 16:58

Hearing problems diagnosed in captive lions

Escrito por

G.C.-E.L.

A work of veterinarians from the Agrifood Campus of International Excellence ceiA3 at the University of Córdoba achieved international recognition in the 31st Meeting of The European Society and College of Veterinary Pathologists held in London

Publicado en Ciencias de la naturaleza

Jueves, 22 Diciembre 2016 16:58

Members of Vitenol Research Group receive Jose Luis Messiah award

Escrito por

Press Office

Members of the Research Group 'Vitenol' as part of the Agrifood Campus of International Excellence of Andalusia (ceiA3) at the University of Córdoba XXIV received the Research Award 'José Luis Iglesias Messiah' Santa Ana granted to the University Center best research presented at the Symposium of Enology and Viticulture Tierra de Barros.

Members of 'Vitenol' Research Group at the University of Córdoba, which is part of the Agrifood Campus of International Excellence of Andalusia (ceiA3) received the XXXV Research Award 'José Luis Iglesias Messiah' granted by Santa Ana University Center to best research work presented at the Symposium of Enology and Viticulture in Tierra de Barros.

Publicado en Ciencias de la naturaleza

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