Food Science, nutrition and dietetics, Food safety and security, sustainable and healthy diet, in vitro bioavailability, glycemic index, new food formulation optimization, consumer preferences, carbon and water footprint, agri-food waste valorization, Dietary Inflammatory Index
I am writing here on behalf of a team of experts in the fields of food science and nutrition. Our team has expertise and experience in the development of new foods with functional and bioactive properties (rich in antioxidants, low glycemic index, low calorie, rich in dietary fiber, rich in protein, etc.) and/or the elimination of antinutritional properties through methods such as fermentation, germination and enrichment, calculating the carbon and water footprints of foods, determining the nutritional status of the society and consumer preferences, designing healthy and sustainable diets for patients, healthy people and disadvantaged individuals, obtaining and purifying functional components such as dietary fibers, proteins, cellulose, phenolics from agri-food industry wastes. Our team the knowledge and infrastructure to conduct studies and analyzes on the listed topics.
