Professor Federico Gómez is a leading researcher at Lund University, where his interdisciplinary work bridges food science, plant biology, and biotechnology.
With a distinguished career spanning decades, he has become internationally recognized for his groundbreaking contributions to pulsed electric field (PEF) technology and electroporation-based processes — techniques that are transforming the future of food production and preservation.
In this exclusive interview, we delve into his vision for the future of electroporation and PEF, exploring how these cutting-edge techniques can reshape food systems toward greater efficiency, sustainability, and resilience.
Through his research, Professor Gómez explores how electroporation — the use of electric pulses to temporarily permeabilize cell membranes — can be harnessed to enhance the quality, safety, and sustainability of food.
His studies demonstrate how PEF treatments improve processes such as drying, freezing tolerance, and nutrient retention in plant-based foods, offering energy-efficient and environmentally friendly alternatives to traditional methods.
He has co-authored numerous high-impact publications, contributed to patented technologies, and played a key role in founding OptiCept Technologies AB.
Beyond his laboratory achievements, Professor Gómez is deeply engaged in sustainable development projects, including solar food drying systems for rural communities in developing countries — combining technological innovation with social impact to improve food security and livelihoods.
Contact OptiCept today, and let’s discuss how we could help you in your dehydration process.
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