Sustainable development of functional ingredients for the food industry
Description:
This project combines different efforts and disciplinary approaches for the utilization and valorization of agri-food waste through the development of functional ingredients aimed at the food industry that can positively impact consumer health. In collaboration with researchers from the School of Engineering and Sciences, IOR, as well as other national and international institutions, the project aims to characterize new potential ingredients, evaluate sustainable and scalable processes for their extraction and stabilization, assess their impact on the sensory characteristics of prototype products, and validate their potential effects on consumer health.
Impact Data:
This project involves the participation of five academic institutions; additionally, they are working together with three private sector companies. This project has developed two commercial prototypes.
The research and development of the project is led by nine research professors; additionally, twelve undergraduate students from the careers of Biotechnology Engineering (IBT) and Nanotechnology Engineering (INA) are participating. Ten graduate students and three postdoctoral researchers are also involved, demonstrating the level of commitment and diversity in the training of new talents.
The project results have been presented at eight international congresses and conferences, and to date, thirteen scientific articles have been published in indexed journals, highlighting the importance and quality of the findings obtained.
This project not only represents a great advance for the academic community but also promises to generate a significant impact on the industrial and commercial sector.