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This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.

[SPA] En las últimas décadas, el consumo de bebidas azucaradas se ha asociado con un mayor riesgo de enfermedades crónicas. Consecuentemente, las industrias alimentarias están desarrollando nuevas formulaciones con bajo contenido de azúcar y alto contenido en compuestos bioactivos. Así, este trabajo tiene como objetivo desarrollar nuevas bebidas funcionales, que constituyan una fuente dietética de compuestos fenólicos suplementadas con estevia, sucralosa o sacarosa, con el fin de estudiar la influencia del edulcorante durante su procesamiento y almacenamiento. El impacto de las tecnologías de procesamiento sobre el perfil fitoquímico y microbiológico se evaluó aplicando dos tratamientos térmicos a 60 y 80 °C durante 15 s. Se monitorizó el almacenamiento a 5 y 25 °C durante 60 días. Ambos tratamientos de pasteurización aseguraron la estabilidad microbiológica a lo largo de la vida útil. Además, el perfil fisicoquímico no mostró diferencias significativas entre las bebidas durante el período de almacenamiento de 60 días. [ENG] In recent decades, the consumption of sugary drinks has been associated with an increased risk of chronic diseases. Consequently, food industries are developing new formulations of beverages with low sugar and high bioactive compound contents. In this regard, this work aims to develop new functional beverages, which constitute a dietary source of phenolic compounds and supplemented with stevia, sucralose or sucrose, in order to study the influence of the sweetener during processing and storage. The impact of the processing technologies on phytochemical and the microbiological profile was evaluated by applying two heat treatments at 60 and 80 °C for 15 s. The storage at 5 and 25 °C was monitored for 60 days. Both pasteurization treatments ensured microbiological stability throughout shelf life. Moreover, the physicochemical profile did not display significant differences between beverages over a 60-day storage period.

Cooking vegetables in microwave bags is becoming a popular domestic cooking method, being relevant to know how this cooking method affects health-promoting phytochemicals of staples such as broccoli. The aim of this work was to study the effect of microwave bag cooking versus conventional microwaving on bioactive compound content (glucosinolates and hydroxycinnamic acid derivatives) and other quality parameters (such as antioxidant capacity, mineral content and microbial load) of broccoli florets. The influence of cooking time on bioactive compounds content was also evaluated. The study was carried out in two independent experiments; using intact broccoli and broccoli preprocessed in industry. Microwave bag cooked broccoli for 5 min (following label recommendation) showed higher glucosinolate content retention compared to conventional microwaving. Results suggest that volatilization could be an important phenomenon in reduction of glucosinolates during microwave cooking of broccoli florets. Glucosinolate profile did not change after cooking, regardless of cooking method applied. Furthermore, microwave bag cooked broccoli presented higher antioxidant capacity (by DPPH assay) than conventional microwaved broccoli. Hydroxycinnamic acid derivatives content was reduced in microwave cooking, regardless of method applied. Altogether, the use of microwave bags for microwaving is a novel method that retains main bioactive components of broccoli. This option is a fast, easy and considerably clean cooking option to fulfill modern consumer needs.

[SPA] Este libro contiene los resúmenes de los trabajos presentados al VIII Workshop en Investigación Agroalimentaria (WiA. 19) organizado por el Programa de doctorado en Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario (TAIDA) de la UPCT y celebrado en Cartagena del 27 al 28 de mayo de 2019. El programa científico se estructura en cuatro sesiones: Biotecnología Agroalimentaria, Tecnología e Ingeniería de Alimentos, Tecnología e Ingeniería de Producción Vegetal y Ingeniería Agroforestal y Económica., [ENG] The scientific manuscripts presented in the 8th Workshop on Agri-Food Research (WIA.2019) are here reported. The WiA.2019 is an annual Scientific Workshop organized by the Doctoral Program in Advanced Techniques for Research and Development in Food and Agriculture (TAIDA) of the Universidad Politécnica de Cartagena (UPCT) in Spain, in where PhD candidates present their research works. Presentations showed a great scientific interest and reflect the outstanding potential of the Research Groups involved in the TAIDA PhD Program belonging to several institutions of the Murcia Region (UPCT, CEBAS-CSIC and IMIDA). We expect that during the celebration of this Workshop, the cohabitation and exchange of ideas and experiences among PhD candidates, research groups, researchers, technicians, etc. have been favored. The scientific program is structured into three sessions: three sessions: Food Technology and Engineering, Plant Production Technology and Engineering and Agrifood Biotechnology. We had also three general invited lectures to strengthen the knowledge that researchers are gaining in their formation during this stage and we consider very useful for other researchers. The Scientific Organizing Committee considers that it is necessary for TAIDA PhD candidates to undertake this formative training activity to acquire the typical skills of a PhD, remarking how to summarize their results, highlighting the main important results while presenting and disseminating clearly and concisely to a diverse audience in a limited time, as usually happens in the presentations at worldwide scientific conferences.

[ENG] The last EFSA report, notified a total of 5146 food outbreaks in the European Union in 2018. The food industry plays an important role in the food chain and has to adapt and reinvent itself when consumers place certain demands on products. Food safety is the first issue to take into account. There is already a large variety of microbiological species that are capable of developing in food and the safety of food makes it questionable whether or not the product is suitable for consumption. Listeria monocytogenes and Salmonella spp. are characterised by being two ubiquitous microbial species capable of living in borderline conditions of pH, water activity and sodium chloride concentrations. Another circumstance of these two microorganisms is the variability between their different strains and the capacity they have to recover from the different stresses to which they are subjected. For these reasons, it is of utmost importance to know their response to stress in order to control their inactivation and/or development in any situation. This knowledge will enable to efficiently apply technologies and treatments that are capable of inactivating or inhibiting growth of microorganisms, so to prevent or, at least, reduce food contamination. So, in this thesis, the main objective was to study the application of different strategies for the inactivation of L monocytogenes and Salmonella that could reduce the intensity of the treatments, while ensuring food safety. In this thesis, the effect that different inactivation strategies have on L. monocytogenes and Salmonella spp. has been studied. Firstly, the heat resistance of four L. monocytogenes strains -Scott A, CECT 4031, CECT 4032 and 12MOB052- in three different matrices -buffered peptone water (BPW), pH 7 Mcllvaine phosphate citrate buffer and a last one of food origin; semi- skimmed milk- was studied. Under isothermal conditions, there was no between-strains and between-media variability in the resistance. However, wh

[SPA] Listeria monocytogenes es actualmente una de las principales preocupaciones de la industria alimentaria. Aunque el número de casos reportados en la Unión Europea es relativamente, tiene una gran gravedad, con unas tasas de hospitalización y mortandad del 97% y del 16,7%, respectivamente. Debido a la ubicuidad de este microorganismo y su capacidad de crecer en numerosas matrices alimentarias, las empresas agroalimentarias deben aplicar tratamientos que inactiven las células de L. monocytogenes. En este trabajo, se estudió la cinética de inactivación de L. monocytogenes aislada de productos marinos sometida a un tratamiento combinado de PEAV con un aceite esencial de orégano. Los resultados demuestran esta sinergia, ya que se consiguió una mayor inactivación microbiana con un campo de 20 kV/cm, 1 Hz de frecuencia, 150 pulsos y una concentración de orégano de 1/2 MIC, superior a la obtenida en las muestras control. Llegando a la conclusión de que los PEAV impulsan el efecto del orégano sobre la membrana de la bacteria. [ENG] Nowadays Listeria monocytogenes is one of the main concerns of the food industry. The number of cases reported in the European Union is relatively low it is very serious, with rates of hospitalization and mortality of 97% and 16.7%, respectively. Due to the ubiquity of this organism and its capacity to grow in many food matrices, agri-food companies must apply treatments that inactivate the cells of L. monocytogenes. In this work, it was studied the kinetics of inactivation of L. monocytogenes isolated from marine products subjected to a combined treatment of PEF with an essential oil of oregano. The results show this synergy, since it got a greater inactivation microbial with a field of 20 KV/cm, 1 Hz frequency, 150 pulses and an oregano concentration of 1/2 MIC, higher than that obtained in control samples. Concluding that the PEF promote the effect of oregano on the bacterial cell membrane.

[SPA] Debido a la evolución de la industria agroalimentaria y a los grandes avances de ésta, la seguridad alimentaria se considera como una de las principales prioridades. La necesidad de garantizar seguridad y preservar los atributos de calidad (nutricionales y sensoriales) han derivado en la necesidad de contar con herramientas cada vez más sofisticadas para producir alimentos de manera eficiente y en elevadas cantidades. Ello supone un reto para garantizar la estabilidad microbiológica manteniendo estándares muy elevados de calidad. El objetivo de este trabajo ha sido a través del uso de la Reacción en Cadena de la Polimerasa descartar la presencia de microorganismos patógenos como es el caso de Bacillus Cereus. [ENG] Due to the evolution of the agri-food industry and its great advances, food safety is considered one of its main priorities. The need to ensure safety and preserve quality attributes (nutritional and sensory) have led to the need for increasingly sophisticated tools to produce food efficiently and in high quantities. This is a challenge to ensure microbiological stability by maintaining very standards of quality. The objective of this work has been through the use of the Polymerase Chain Reaction to rule out the presence of pathogenic microorganisms such as Bacillus Cereus.

[SPA] Los microorganismos poseen capacidad de desarrollar respuestas de carácter adaptativo cuando han sido sometidos a condiciones subletales, activando mecanismos generales de defensa capaces de provocar un aumento en su resistencia a éste y otros estreses, entre los que se encuentran los diferentes métodos de conservación de alimentos. Entre los métodos de inactivación bacteriana a nivel industrial, el tratamiento térmico convencional presenta numerosas ventajas y es uno de los más extensamente utilizados. Sin embargo, el procesado con microondas tiene también ventajas y no es tan empleado. Por lo tanto, el presente proyecto tiene como objetivos la determinación del efecto de diferentes condiciones de estrés, como un choque ácido, así como el efecto del pH del medio de calentamiento sobre la inactivación de Listeria monocytogenes sometida a tecnologías como un tratamiento térmico convencional y tratamiento por microondas, entre otros, en alimento. Los resultados mostraron que un choque ácido afecta a la termorresistencia del microorganismo, disminuyendo su resistencia a un calentamiento por microondas. [ENG] Microorganisms have the ability to develop adaptive responses when they are subjected to sublethal conditions, triggering general defense mechanisms which are capable to increase resistance to this and other stresses, among those it’s can be found the different methods of food preservation. Among the methods of bacterial inactivation at the industrial level, conventional thermal treatments present many advantages and is one of the most widely used. However, microwave processing, although has also several advantages is not so high employed. Therefore, the present project aims at determining the effect of different stressing conditions like acid shock as well as the effect of the heating medium pH on the inactivation of Listeria monocytogenes treated with technologies such as conventional thermal and microwaves treatments, among others, in food. The results obt

Salmonella entérica es un microorganismo patógeno alimentario causante de brotes de toxiinfecciones por consumo de alimentos contaminados. Por ello, es de gran importancia, en Seguridad Alimentaria Microbiológica, el conocimiento del efecto de diversos factores, como son el pH y el ClNa del medio en el que podría estar presente este microorganismo sobre su termorresistencia. Se llevaran a cabo estudios sobre la exposición del microorganismo a un choque ácido seguido de tratamientos térmicos a diferentes temperaturas en medios de calentamiento a diferentes pHs y con distintas concentraciones de ClNa. Se trataran de ajustar los datos obtenidos para la obtención de parámetros de esterilización y ver la posible aparición de hombros y colas para garantizar la Seguridad Alimentaria.

In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance. The uniform heating in the product is achieved by means of sample movement and the self-regulated power control using the measured temperature. Finally, for testing the sterilization of food with this technology, specific biological validation based on Bacillus cereus as a biosensor of heat inactivation has been incorporated as a distribution along the sample in the experimental process to measure the colony-forming units (CFUs) for different food samples (laboratory medium, soup, or fish-based animal by-products). The obtained results allow the validation of this new technology for food sterilization with precise control of the microwave system to ensure the uniform elimination of pathogens using high temperatures.

[SPA] Los microorganismos poseen capacidad de desarrollar respuestas de carácter adaptativo cuando han sido sometidos a condiciones subletales, activando mecanismos generales de defensa capaces de provocar un aumento en su resistencia a éste y otros estreses, entre los que se encuentran los diferentes métodos de conservación de alimentos. Entre los métodos de inactivación bacteriana a nivel industrial, el tratamiento térmico convencional presenta numerosas ventajas y es uno de los más extensamente utilizados. Sin embargo, el procesado con microondas tiene también ventajas y no es tan empleado. Por lo tanto, el presente proyecto tiene como objetivos la determinación del efecto de diferentes condiciones de estrés, como un choque ácido, así como el efecto del pH del medio de calentamiento sobre la inactivación y daño subletal de Listeria monocytogenes sometida a tecnologías como un tratamiento térmico convencional y tratamiento por microondas, entre otros, en alimento. [ENG] Microorganisms have the ability to develop adaptive responses when they are subjected to sublethal conditions, triggering general defense mechanisms which are capable to increase resistance to this and other stresses, among those it’s can be found the different methods of food preservation. Among the methods of bacterial inactivation at the industrial level, conventional thermal treatments present many advantages and is one of the most widely used. However, microwave processing, although has also several advantages is not so high employed. Therefore, the present project aims at determining the effect of different stressing conditions like acid shock as well as the effect of the heating medium pH on the inactivation and sublethal damage of Listeria monocytogenes treated with technologies such as conventional thermal and microwaves treatments, among others, in food.

Nanoemulsions of oil essentials prevent microbial growth and even improving antimicrobial effect than when applied directly. Currently, there are no many studies where nanoemulsified essential oils have been combined with other factors of stress for the microorganism. This study demonstrates an interesting combined effect when applied heat and D-limonene nanoemulsion greatly reducing the value D significantly. These results could be of interest in the food industry to decrease thermal treatments and avoid the deterioration of the food due to the heat.

Heat resistance of microorganisms can be affected by different influencing factors. Although, the effect of heating rates has been scarcely explored by the scientific community, recent researches have unraveled its important effect on the thermal resistance of different species of vegetative bacteria. Typically heating rates described in the literature ranged from 1 to 20°C/min but the impact of much higher heating rates is unclear. The aim of this research was to explore the effect of different heating rates, such as those currently achieved in the heat exchangers used in the food industry, on the heat resistance of Escherichia coli. A pilot plant tubular heat exchanger and a thermoresistometer Mastia were used for this purpose. Results showed that fast heating rates had a deep impact on the thermal resistance of E. coli. Heating rates between 20 and 50°C/min were achieved in the heat exchanger, which were much slower than those around 20°C/s achieved in the thermoresistometer. In all cases, these high heating rates led to higher inactivation than expected: in the heat exchanger, for all the experiments performed, when the observed inactivation had reached about seven log cycles, the predictions estimated about 1 log cycle of inactivation; in the thermoresistometer these differences between observed and predicted values were even more than 10 times higher, from 4.07 log cycles observed to 0.34 predicted at a flow rate of 70 mL/min and a maximum heating rate of 14.7°C/s. A quantification of the impact of the heating rates on the level of inactivation achieved was established. These results point out the important effect that the heating rate has on the thermal resistance of E. coli, with high heating rates resulting in an additional sensitization to heat and therefore an effective food safety strategy in terms of food processing.

Este libro recoge el trabajo realizado durante el curso 2014-2015 por un equipo docente de la UPCT. El objetivo final de ese trabajo fue proponer un modelo completo de coordinación docente horizontal y vertical, incluyendo estructuras y procedimientos de coordinación, que pudiera ser aplicable a todos los Centros de la UPCT. La propuesta se basa en un estudio realizado sobre los modelos de coordinación existentes en otras universidades españolas, sobre la situación de partida en los Centros de la propia UPCT y sobre los aspectos de la coordinación docente que se tienen en cuenta en el programa Acredita, de ANECA.

El objetivo de este trabajo fue determinar el efecto de diferentes tratamientos térmicos (90ºC, 90ºC/15seg. y comercial) sobre la capacidad antioxidante, compuestos fenólicos, color, pH y sólidos solubles totales de tres productos diferentes: sopa de zanahoria, naranja y cilantro; gazpacho; y sopa de tomate, menta y albahaca. Los resultados mostraron que los tratamientos térmicos estudiados sí influyeron en los parámetros mencionados. El efecto de los tratamientos térmicos dependió de la temperatura y tiempo de los mismos, además de los productos sobre los que se aplicaron. La sopa de zanahoria, naranja y cilantro y la sopa de tomate, menta y albahaca mostraron valores más altos de capacidad antioxidante en las respectivas muestras comerciales. Sin embargo, las muestras de gazpacho tratadas a 90ºC y 90ºC/15seg. mantuvieron los niveles de capacidad antioxidante encontrados en la muestra de tanque (sin tratar). Los parámetros de color, pH y sólidos solubles totales no variaron en gran medida con los diferentes tratamientos térmicos aplicados.

La nisina y el D‐limoneno son compuestos naturales con carácter antimicrobiano. Durante la última década, algunas investigaciones han llegado a la conclusión de que el empleo combinado de algunos aceites esenciales con la nisina podría presentar cierto efecto sinérgico. Entre los principales inconvenientes del empleo de estos compuestos en la industria alimentaria destacan su baja estabilidad debido a su naturaleza oxidativa, su pronunciado carácter aromático y a su carácter hidrofóbico. El objetivo de este estudio fue evaluar el posible efecto sinérgico de nisina y Dlimoneno en Listeria monocytogenes, al aplicarlos mediante una nanoemulsión. Los resultados evidenciaron un notable efecto sinérgico al emplearse de manera combinada la nisina con el D‐limoneno, siendo este efecto más evidente al aplicarlos en forma de nanoemulsión que por medio de la adición directa de los mismos. Los datos mostraron una disminución de los recuentos en 2 unidades logarítmicas cuando se aplicaron la nisina y el D‐limoneno de manera directa, y de 4 unidades logarítmicas en el caso de aplicarlos en forma de nanoemulsión. Estos datos ponen de manifiesto que el empleo de aceites esenciales en forma de nanoemulsión podría tener numerosas aplicaciones en la industria alimentaria solventando los problemas anteriormente mencionados.

[SPA] Desde la antigüedad, el hombre ha utilizado diferentes sustancias para alargar todo lo posible la vida útil de los alimentos. Los alimentos están sometidos a cambios o alteraciones que los hacen inaceptables para el consumidor. En particular, la carne y sobre todo, la carne picada, es un producto perecedero con una vida útil corta. Actualmente, la industria alimentaria utiliza tecnologías tales como la temperatura (frío y calor), envasados (aire, vacío, atmósferas modificadas), la adición de sustancias (antioxidantes, colorantes, etc.) que pueden actuar como conservantes o la combinación de ello. En carne y productos cárnicos, además de las tecnologías anteriormente descritas, se ha utilizado la incorporación de antioxidantes en la dieta de animales. Sin embargo, el uso de sustancias sintéticas en alimentos en concreto, en carne, ha sido sustituido por nuevas sustancias naturales, debido a la preocupación del consumidor por su salud. Una de estas sustancias podría ser la miel. La miel ha sido utilizada como endulzante y alimento saludable desde la antigüedad. Tiene diferentes propiedades debido a su composición. Se han realizado ensayos mostrando el posible papel antioxidante y antimicrobiano de la miel. Por ello, el objetivo principal de esta tesis ha consistido en conocer el posible efecto beneficioso de la miel artesanal, basado en sus propiedades (antioxidante y antibacteriana), como conservante alimentario, particularmente sobre carne de vacuno picada refrigerada, cruda o cocinada, combinada con diferentes sistemas de envasado (aire, vacío y atmósferas modificadas)., [ENG] Since ancient times, man has used different substances to extend as long as possible the shelf life of foods. Foods are subjected to changes or alterations that make them unacceptable to consumer. Particulary meat, and especially minced meat, is a perishable product with a short shelf life. Today, the food industry uses technologies such as the temperature (cold and hot), packing (air, vacuum, modified atmosphere), addition of substances (antioxidants, colorants, etc) that can act like preservatives or the combination of them. On meat and meat products, moreover of the technologies before describes, it has used the incorporation of suplementary antioxidants on animals feed. However, the use of synthetic substances on foods and in this case, on meat, has been sustitued by new natural substances because of the consumer concern health. One of them could be the honey. Honey has been used as a sweetener and a healthy food from ancient time. It has different properties because of its composition. It has been done assays showing the possible antioxidant and antimicrobial role of honey. For it, the main objective of this thesis was the use of artisanal honey, based on its properties (antioxidant and antibacterial) like a food preservative, particulary on refrigerated minced beef brisket, raw and cooked, combined with different packaging systems (air, vacuum and modified atmosphere).

[SPA] Los microorganismos pertenecientes al grupo Bacillus cereus poseen importancia económica y para la salud pública. De entre todos ellos, Bacillus cereus sensu stricto es el agente causal de enfermedades gastrointestinales y Bacillus weihenstephanensis es una especie psicrótrofa capaz de crecer a temperaturas entre 4 y 7ºC. Además, ambos son responsables de pérdidas económicas relevantes derivadas del deterioro de alimentos. Debido a su habilidad para formar endosporos altamente resistentes, estas especies son capaces de persistir en ambientes de producción de alimentos, contaminando aquellos productos que han sufrido un tratamiento térmico moderado. Además, se han aislado cepas psicrótrofas y algunas mesófílas a partir de alimentos refrigerados. En este contexto y con el fin de contribuir a la mejora de los sistemas de conservación de alimentos, lo que asegura la calidad microbiológica de los mismos, el objetivo principal de la presente tesis ha sido el estudio del impacto de factores ambientales relevantes, comúnmente denominados como barreras, en la supervivencia y el crecimiento de diferentes especies del grupo B. cereus. Así mismo, se han realizado estudios centrados en la evaluación de la idoneidad de métodos de identificación rápida de dichos microorganismos y de la fiabilidad de técnicas que permitan estudios de viabilidad bacteriana a nivel de células individuales. Los alimentos vegetales listos para consumir son altamente demandados en los países industrializados ya que, debido a su conservación mediante tratamientos térmicos moderados, mantienen una alta calidad sensorial y nutricional. Sin embargo, este procesado facilita la persistencia de los microorganismos esporulados y se han aislado diversas cepas de B. cereus a partir de estos productos., [ENG] Bacillus cereus group species range high in economical and medical importance. Among all of them, Bacillus cereus sensu stricto is the causative agent of gastrointestinal diseases and Bacillus weihenstephanensis is a psychrotrophic species able to grow in the range of 4-7ºC. Both species are also recognized as spoilage bacteria causing economic losses. Due to their ability to form highly resistant spores, these microorganisms may persist in the food environment and contaminate mildly heat treated products. Moreover, psychrotrophic and some mesophilic strains have been isolated from chilled foodstuffs. On this ground, to contribute to improve food preservation systems that ensure microbiological quality, the major aim of the present thesis was to study the impact of relevant environmental factors, commonly referred to as hurdles, on the ability to survive and grow of different species of B. cereus group and to assess novel methods for fast and reliable identification of these microorganisms as well as to test the feasibility of techniques used in viability studies at single cell level. Ready to eat vegetable foods are widely consumed in industrialized countries due to their tasty, healthy and wholesome attributes. However, B. cereus strains have been previously isolated from these mildly preserved foods.

[SPA]Esta comunicación analiza los posibles problemas de coordinación entre las diferentes materias en los nuevos títulos universitarios y la oportunidad para mejorar la situación heredada que suponen los nuevos planes de estudios adaptados al Espacio Europeo de Enseñanza Superior. La Universidad Politécnica de Cartagena ha creado una serie de Equipos Docentes encargados de establecer metodologías y aportar sugerencias a las múltiples exigencias que supone la adaptación al EEES. Esta comunicación resume el estado actual de los trabajos llevados a cabo por el Equipo Docente de Estrategias de coordinación horizontal y vertical en los planes de estudios de las nuevas titulaciones adaptadas al EEES. [ENG]This paper analyses problems of coordination between different subjects in the new university degrees adapted to the European Higher Education Area (EHEA). The Technical University of Cartagena created Task Teaching Teams in order to study new methodologies and to provide tools to coordinate and satisfy the new EHEA plans needs. This paper 2032 summarizes the current state of the work carried out by the Task Teaching Strategies horizontal and vertical coordination in the new curricula adapted to the EHEA.