The search for raw materials from agri-food industry by-products constitutes an important strategy for its sustainability, and this is the study field of researchers from the EQ11 and AA1 groups, using fermentation processes and protein technologies.
The new foods and functional foods elaboration is another important challenge for the food industry, and therefore, the production of bioactive compounds and its incorporation to food in conditions of stability and adequate organoleptic quality is a priority within the cluster. Contributing to this there are researchers from the AA1, EQ4 and EQ11 groups, applying sustainable extraction techniques like the high hydrostatic pressures or the supercritical fluids, identifying new compounds and bioactivities from the local varieties (vine and olive tree among others), generating compounds with activity through biotechnological processes, and developing conveying ingredients systems through micro and nanoencapsulation.

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