Sustainable development of functional ingredients for the food industry
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.