We study the application of technologies and design methodologies to obtain and characterize technofunctional, biofunctional and antimicrobial ingredients for their integration into food and feed. We develop strategies to improve technofunctional, nutritional and bioactive properties, their shelf life and chemical and microbiological safety.
The Food Safety and Functionality program addresses the challenges related to the development and production of healthy and sustainable foods, maximizing their shelf life and food safety. And it does so by applying circularity strategies to obtain ingredients from sustainable sources for human and animal food.
Utilization and revaluation of by-products and surpluses
Through the development of extraction, fractionation, purification and characterization processes of biological components 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 the environmental impact and recover a healthier diet. This includes the production of biomass (for example, microbial), the obtaining and functionalization of ingredients and their application into 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.
Omic technologies applied to food microbiology
For the rapid detection, identification and unequivocal typing 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 food biopreservation strategy and as a functionalization strategy for ingredients.
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.
