Food technology, plant proteins, plant based products, sustainable food, functional ingredients, waste exploitation, educational campaigns/ awareness initiatives
Our research team focuses on the development of functional fermented foods and beverages, encompassing both alcoholic and non-alcoholic products, derived from traditional dairy and plant-based matrices. Our expertise includes probiotic viability, physicochemical characterization, sensory and textural evaluation, and nutritional enhancement. We are actively involved in sustainable innovation within the agri-food sector, with particular emphasis on the valorization of agri-food by-products for the extraction of bioactive compounds and the formulation of novel functional food products. Our work supports the advancement of high-quality products with improved gastrointestinal functionality and consumer appeal, aligning with circular economy principles and the evolving nutritional and sustainability goals of Mediterranean and global food systems. In addition to research activities, the team could participate in pilot-scale applications, training and educational programs, awareness campaigns, and stakeholder engagement through workshops and related initiatives.
