Research areas
Food and Chemicals
Extraction and purification of natural compounds and incorpo
This research area rises from the need to find an alternative to synthetic compounds for the food, cosmetic, and pharmaceutics industry, and substitute them with natural ones, which could also come from low-value raw materials or by-products derived from the productive process of the company (grape pomace, apple waste, chicory, seeds). Its objective is to obtain compounds with high added value, by extraction, purification, and hydrolysis techniques, and other processing methods like extrusion. The obtaining of this kind of compounds intends to be the starting point for the design and formulation of new food, cosmetic, and /or pharmaceutical products with high added value.
Planned for the development of tools and new methodologies for the prevention of chronic food-born diseases.
Focused on the application of acid hydrolysis to obtain protein hydrolysates.
It gives support to SMEs from the olive oil sector, to facilitate the compliance with the European regulation for the transformation of waste into energy.