Ingredients and nutritional sources

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Research and innovation of new ingredients and alternative nutritional sources

Knowledge of ingredients and nutritional sources focuses on the selection, analysis and use of ingredients and nutrients in food production. It includes the study of the nutritional components of foods, as well as the identification and use of natural and artificial ingredients in the formulation of food products. This area of knowledge seeks to improve the nutritional quality of foods and to develop healthy and sustainable ingredients for human consumption.

Technological lines

Biotech Azul (aquatic biotechnology)

Monitoring and sustainable management of river fishery resources

Development of biotechnological processes

Design and development of innovative biotechnological processes for high value-added products.

Food, microbiological and physicochemical laboratory

Advanced analytical services to improve quality and business competitiveness, offering comprehensive analysis of raw materials and final products.

Food quality and safety

Assurance that food is safe and meets quality standards for human consumption

Forestry biotechnological applications

Biotechnological management and control of the forest environment.

Healthy, sustainable and nutritional quality products

New nutritional sources, formulations and efficient and sustainable production processes

Life cycle studies

Specialization in the extension and evaluation of the useful life of products through advanced R&D&I techniques.

Novel food development

Food research and innovation to balance health, quality and environmental sustainability in food production

Oenology

Technology for quality wines adapted to the climate challenge

Red Biotech (sanitary)

Exploration of compounds of pharmacological interest for the development of innovative products and therapies.

Sensory Analysis

Adaptation of products to consumer preferences, improving customer satisfaction and attracting customers