Our research group studied on emulsification and encapsulation of bioactive compounds, improving bioactivity via enzymatic modifications, flavor generation via enzymatic modifications (proteolysis and lipolysis), process optimization in drying and emulsification, application of emulsion and encapsulation techniques on edible films and food coatings, production and characterization of paraprobiotics & postbiotics, energetic and exergetic performance analysis of food processes. Mainly, we conducted studies on dairy-based products, whereas some plant-based studies were also performed (olive leaves, sugar beet leaves, various medicinal & aromatic plants, etc.). We are looking to join a consortium on topics related to Agro-Food Value Chain.