Novel Foods, Nutrition and Health

In vitro digestion studies


To develop in vitro digestion systems for population groups with gastrointestinal physiological specificity

Probiotic fermented products from vegetable milks


To develop substitutive products for cow milk and probiotic derivatives, without lactose, milk proteins or gluten, and with high stability and sensory quality

Acrylamide reduction strategies for fried, baked and toasted foods


To gain knowledge and to improve methods that can determine and reduce the acrylamide content in foods

Encapsulation of bioactive compounds of functional interest (antioxidants, antimicrobial, enzymes…)


To develop nano or microcapsules containing active compounds for their use as food additives, active packages or for their application in fruits and vegetable fields

Functional foods


To develop healthier foods via the incorporation of active additives to food structures by applying food engineering techniques

Use of unconventional flour in pasta, bread and biscuits


To develop fresh and dried pasta, crackers, breads and batters from tiger nut flour

In vitro digestion studies


· Development of in vitro digestion models that simulate the grastrointestinal process of specific population groups (in collaboration with healthcare professionals).

· Evaluation of the digestibility of macronutrients (proteins, lipids and carbohydrates).

· Evaluation of the bioavailability of micronutrients (vitamins, minerals, antioxidants, etc.) and toxic compounds (acrylamide, etc.).

· Development of foods with specific functions through strategies aimed at maximaxing the bioavailability of bioactive compounds or reducing the digestibility of macronutrients (e.g. fats).


· Scientific evidence of the real benefits of their products to the health of groups with specific needs.

· Development and/or adaptation of the formulation and manufacturing processes of products to maximise the nutritional, functional and sensory quality.

· Evaluation of the ultimate effectiveness of food and dietary supplements.

· Greater reproducibility, speed and cost savings in obtaining results versus in vivo studies.

Probiotic fermented products from vegetable milks

· Development of fermented products with probiotic bacteria from liquefied cereal and nuts.

· Presence of components of great nutritional interest that provide health benefits for consumer groups with specific needs (lacto-intolerants, allergic, pregnats...) and for the general population.

· Healthy fatty acids and carbohydrates profile with low glycemic index. Important source of vitamiins B and E, antioxidant compounds (phytosterols and/or polyphenols) and dietary fiber.

Acrylamide reduction strategies for fried, baked and toasted foods

· Identification and quantification of acrylamide content in foods.

· Development of new formulations for inhibiting the formation of this compound in foods.

· Study on the influence of the harvest, post-harvest and processing conditions in the formation of acrylimade.

· Validation in real products: scale-up tests from lab conditions and sensory tests.

Encapsulation of bioactive compounds of functional interest

· Encapsulation of antioxidants, antimicrobials, enzymes... to increase the protection of such compounds against external agents.

· Development of encapsulation processes by diffent techniques: encapsulation in liposomes, high pressure emulsification, spray drying and use of polymeric supports.

Functional foods

· Creation of new structures that actively protect natural or added components of formulated foods.

· Use of nature food cell structures for the protection of active components.

· Improvement of the functional properties of active compounds: probiotics, antioxidants...

· Replacement of widely distributed ingredients by others with similar functional properties.

Use of unconventional flour in pasta, bread and biscuits

· Tecnofunctional and nutritional characterisation of non-conventioanl flours.

· Evaluation of structural properties and their relation to the various constituents of the flour doughs obtained.

· Optimisation of formulations and process parameters.

· Tecnofunctional, nutritional and sensorial characterisation of the products obtained.

Why groundnut flour?

· Important source of fibers, minerals (potassium, magnesium, phosphirus and calcium) and vitamin E and C.

· Healthy fatty acids profile, similar to olive oil with high omega-6 content.

· Nutritional profile suitable for consumers with specific disorders (celiac disease, diabetes, cardivascular diseases...).