Some foods used as ingredients may have unwanted nutritional characteristics. This line of research eliminates these undesirable characteristics, or it can be a biofortification process to improve nutritional benefits. By combining traditional or improved ingredients, formulated food products can meet the nutritional demands of the population. We investigate new technologies to develop healthier dairy products, especially focused on the reduction of sodium and fat content and the use of prebiotics to improve their beneficial effects on health and improve sensory acceptance.

Development of gluten-free bread through the formulation and technological alternatives to improve sensory characteristics, extend its shelf life and ensure its nutritional properties.

Today consumers are increasingly demanding high quality, safe and healthy food products. Nanostructured emulsions may have the potential to protect and improve the release and biological activity of encapsulated active compounds commonly incorporated into food products, such as natural and nutraceutical antimicrobials, protecting or even improving their functional properties.

Modification of by-products of the food industry and low-quality staple foods through biochemical, biological or physical processes to unleash their full potential by obtaining rich fractions in some functional ingredients (such as increasing the proportion of soluble dietary fiber or producing rich fractions in bioactive peptides), or using the modified ingredient in the formulation of new or improved foods.