ExpertiseUpdated on 22 April 2025
Development of functional food based on the idea of clean labels.
About
Extraction and isolation of ingredients from alternative sources or agrofood by-products and formulation of functional ingredients for specific targeted groups with special needs.
Identification of agrofood by-products and innovative bioresources (micro/,macroalgae, insects). Extraction of active ingredients by physico-chemical technologies, functionalization of ingredients by enzymatic technologies, isolation of functional ingredients by downstream processes (examples: polyphenols, bioactive peptides, omega-3). Formulation of innovative food with optimum nutritional profile for specific target groups.
Innovative aspects & main advantages:
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Identification of alternative sources of healthy ingredients
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Extraction and isolation of functional ingredients considering the most suitable and nutritional profile to offer beneficial and added value ingredients - Development of innovative formulations
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Characterization of ingredients and final products
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Sensory evaluation and shelf life studies
Similar opportunities
Expertise
Joan Roig
International Area Manager at LEITAT - Technological Center
Terrassa, Spain
Expertise
Insect rearing and production of insect-based ingredients
Joan Roig
International Area Manager at LEITAT - Technological Center
Terrassa, Spain
Expertise
- Health and nutrion
- Biotech and Sustainability
- Food safety and fraud prevention
- Digitalización and process control
- Hydraulic technologies in the food sector
Ana Belen Morales Moreno
Technical Director at AGROFOOD Murcia Clúster
MURCIA, Spain