FOODSPPROCESS · Study of Structure-Property-Process relations in real functional FOODs

In the context of current economic and social changes, the research in the agri-food area should aim, among other things, to the optimization of products and processes. The improvement of the food products must be directed towards ensuring the nutritional and specific functional benefit. Regarding the improvement of processes, they should ensure the quality and safety of environmentally friendly food products produced optimizing the use of resources.A research activity focused on fundamental analysis of the structure-property-process and aimed at innovation and technological improvement of the processes so that the results can be used directly by the agri-food companies will help to achieve these challenges.This project raises the technological improvement of some functional food manufacturing processes by in-depth analysis of the interactions between certain bioactive components, food ingredients with technological functionality and food matrices with cell structure. It will also determine the effect of some changes in the process conditions.