Valorization of products
We consume many foods, products, and by-products, but often we do not know their functional properties, which micronutrients, or what benefits their consumption can bring to our body. Therefore, it is very important to know all the physical-chemical and functional characteristics of the food products we consume.
- Detection of functional properties in ingredients, foods, mixtures, by-products... (Vitamins, minerals, fiber, antioxidant capacity...)
- Resolution of specific analytical problems
- Customized training in laboratory techniques
- Identification of new or developing functional ingredients
- Analysis of the bioavailability, digestibility, and functionality of foods
- Valorization of by-products and/or food products
