Gastronomic Quality and Biotechnology

Service Objectives:

1. Evaluate the physicochemical properties and bioactive compounds of new ingredients (alternative proteins, by-products from the agri-food industry and HORECA sector) to develop high gastronomic value and healthy foods.

2. Design processes for product development – including process flow diagrams.

3. Evaluate the effect of formulation and production conditions on the physicochemical and microbiological properties of the product, and conduct sensory validation with the client.

Client Benefits:

1. Meet consumer demand for healthy, sustainable, and transparent products.

2. Promote sustainability and upcycling of resources.

3. Ensure quality and trust through transparency: provide clear labeling and ensure the use of high-quality natural ingredients.