Sustainable development of functional food products through innovative technologies for the extraction and valorization of bioactive compounds from agri-food matrices
Scientific-Disciplinary Group
07/AGRI-07 - Food Science And Technology
Description
The research will focus on the application of traditional and innovative technologies (pulsed electric fields, ohmic heating, ultrasound, supercritical CO₂) for the development of functional and innovative food products, with attention to the sustainability of the production chain and the enhancement of local resources. The activity will involve formulation studies and the incorporation of selected ingredients obtained from by-products, with the aim of optimizing their functional and technological performance. The project will include the evaluation of product stability to verify their quality and consistency with the objectives of innovation, sustainability, and resource valorization. Particular attention will be given to the recovery of bioactive compounds from by-products/waste of the agri-food industry using different extraction technologies, as well as to the characterization of the extracts for the development of new food products
Working time
Full-time
Number of positions
1
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