Quality and Functionality of Plant Foods

Group formed by two research scientists, a specialized laboratory technician, a hired researcher and personnel in training (BSc, MSc, curricular practices, etc.). Scientific-technical activities: Chemical and biochemical characterization and quality and functionality of plant-derived food and ingredients emphasizing in bioactive compounds (phenolic compounds, carotenoids) and beneficial health properties related to their intake. Development of food and functional ingredients of plant origin through innovative and sustainable technologies, as well as the valorization of by-products of the agri-food industry to obtain bioactive ingredients that help produce food with a lower environmental impact. Evaluation of the bioactivity of plant-derived food and ingredients by in vitro techniques (gastrointestinal digestions, cell cultures) and in vivo studies (animal models and human intervention studies).