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Using high-performance computation systems, a URV research team has simulated the flow of air produced by coughing and sneezing in unprecedented detail. The results give greater insight into the characteristics of the flow produced by breathing and the capacity of infectious aerosols to disperse in the environment and remain suspended, which spreads COVID-19 and other airborne diseases

Members of the Food, Innovation & Engineering (FoodIE) Research Group at the URV have analysed the properties of black soldier fly protein fractions to boost their use in the food industry. They have demonstrated that this insect protein is comparable to whey protein for sunflower oil emulsification, while it offers certain advantages for lemon oil encapsulation