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Functional food development

Ines Ellouze

Assistant Professor in nutritional sciences at Higher Institute of Biotechnology of Beja

Beja, Tunisia

About

Within this framework, our focus lies in advancing the entire value chain of functional foods—from the sustainable extraction and characterization of bioactive molecules to the formulation of health-promoting products. Through MSCA networks, we aim to combine complementary expertise in agrifood engineering, biotechnology, nutritional sciences, and food processing. This collaborative environment accelerates innovation, enhances researcher training, and promotes the translation of scientific discoveries into market-ready solutions that address global health and nutrition challenges.

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