Food science and technology

The group comprises researchers dedicated to all aspects of food science, including food production and consumption, with skills ranging from chemistry to technology. The main objective is to delve further into knowledge and science-based solutions related to traditional products (e.g. wine and cheese), and other products associated with the Mediterranean Diet (e.g. fruits, olive oil, marine and freshwater fish), as well as in new products, such as fermented foods (from raw materials or other sources) produced in a healthy and innovative manner, in a context of food sustainability.

The carried research aims to contribute to the innovation in valorisation of agrifood wastes to obtain new food products, biodegradable materials, and functional ingredients to be added to food products and packaging materials. Also, to develop bio-based ingredients with high biological activity, to replace synthetic-ones, aiming a sustainable use of agrifood by-products, towards a circular bioeconomy.