We study how technologies and design methodologies can be applied to obtaining and characterizing technofunctional, biofunctional and antimicrobial ingredients, so they can be integrated into food and feed. We develop strategies to improve technofunctional, nutritional and bioactive properties, as well as their shelf life and chemical and microbiological safety.
The Food Functionality and Safety program addresses the challenges related to the development and production of healthy and sustainable foods, maximizing their shelf life and food safety. It does so by applying circularity strategies to obtain ingredients from sustainable sources for human and animal food.
Utilization and value generation for by-products and surpluses
Through the development of extraction, fractionation and purification processes, and the characterization of those biological components that are of interest to the agri-food sector, including nutrients (such as proteins and fats), bioactive and technofunctional compounds, and antimicrobials, mainly from sustainable sources (such as biorefineries).
Alternative sources of protein
Such as those from plants (“plant-based”), algae, insects or microorganisms. This is a strategy to mitigate environmental impact and get back to a healthier diet. This includes the production of biomass (for example, microbial), obtaining and making use of ingredients and their application in innovative foods for human and animal nutrition.
Development, optimization and validation of analytical methods
Based on chromatographic, spectroscopic and sensor techniques to detect, identify and quantify chemical compounds (nutrients, contaminants or bioactives). Digestibility measurements.
Omics technologies applied to food microbiology
For the rapid detection, identification and unequivocal classification of microorganisms responsible for food spoilage or food poisoning. Characterization of the microbiota of the processing environment and food, detection of niches of persistent contamination, characterization of resistance and virulence factors.
Biopreservation and bioconversion through the use of microorganisms
Probiotics, starter and bioprotective cultures, and/or their metabolites as a strategy for food biopreservation and as a strategy for ingredient functionalization.
Design and evaluation of hygiene strategies and food processing and preservation technologies
To improve chemical and microbiological safety and extend the shelf life of food.
Predictive microbiology and risk assessment
Development and application of emerging approaches based on the modeling of microbial behavior, to design decision-making support tools in food safety management.
