Murcia FOOD 2025

20–21 May 2025 | Murcia, Spain

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ExpertiseUpdated on 22 April 2025

FOOD VALUE CHAIN IN LEITAT

Joan Roig

International Area Manager at LEITAT - Technological Center

Terrassa, Spain

About

  • Valorization of by-products:  I)Identification of sources and or/by-products from the agri-food industry; II) Extraction and isolation of bioactive ingredients; III) Validation of functional properties of the isolated ingredients; iv) Ingredients stabilization and food safety

  • Active Ingredients: i) Obtention of active ingredients to cover special needs for specific target population; ii) Application into different food matrices iii) Validation of the final products

  • Formulation: Formulation of different food matrices which meet specific nutritional requirements. Personalized nutrition formulation for target groups (elderly, infants, sports nutrition, mindfulness, e-gamers)

  • Food Processing Technologies: As innovative technologies: 3D printing for personalized nutrition and Extrusion for protein extrudates to formulate meat and fish analogues.

  • Characterization & Validation: Sensory properties, physicochemical and nutritional characterization, microbiology and food safety.

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