FUNCTIONALITY & NUTRITION

The general objectives of this programme are:

• Applying ingredients and bioactive compounds (antioxidants, micronutrients, lipids, peptides …) to foods in order to improve their nutritional and technological quality.
• Adapting foods to the new social and environmental conditions. Application of new conservation technologies.
• Extraction and characterization of bioactive compounds from raw materials and food by-products of plant and animal origin and the evaluation of the functionality.
• Study of proteins with technological and functional effects regarding genetics and the management of animals. Identifying genes associated to proteins expressed in treatments or differential processes.
• Study of proteins and enzymes in technological processes and application of new technologies.
• Obtaining profiles of metabolites in plants and animals through combined separation and spectroscopy techniques.
• Bioinformatics treatment of metabolic data. Identification of specific metabolites. Determination and characterization of specific profiles of lipids, phytosterols and vitamins