cabecera_laboratorio

Research Lines

The basic and applied research activities developed at ICTAN encompasses the design, development and evaluation of safe, high quality, convenient and healthy foods and food constituents that could promote the well-being of citizens, assessing the impact of dietary habits and foods on public health and consumers quality of life.

To fulfill the scientific objectives described at the Strategic Plan 2010-2013, ICTAN activities are designed according to the following Scientific Strategic Lines:

Line 1

Innovation in food, technological processes and sustainability
  • 1.1. Traditional, innovative and sustainable technologies in food processing and preservation
  • 1.2. Recovery of agri-food byproducts and waste
  • 1.3. Process modeling and optimization

Line 2

Functional foods and ingredients
  • 2.1. Development and assessment of the nutritional, sensory, and technofunctional characterization of functional foods and ingredients
  • 2.2. Applications of bioactive compounds of agri-food origin
  • 2.3. Bioaccesibility and biological activity of foods, ingredients and bioactive compounds

Line 3

Food quality and safety
  • 3.1. Interactions and modifications of food constituents
  • 3.2. Food risks and mitigation strategies
  • 3.3. Markers in food processing and preservation
  • 3.4. Biotechnological strategies to improve food quality and safety

Line 4

Nutrition for integral health
  • 4.1. Bioavailability and bioactivity of foods and their constituents
  • 4.2. Biomarkers in observational and intervention studies
  • 4.3. Precision nutrition for the promotion of optimal health