- Development of protocols for the identification and extraction of bio-active compounds from natural matrices and bio-based residues;
- Assessment of bioactive and/or nutraceutical properties, valorising mountain products as functional foods and as sources of nutraceutical ingredients;
- Implementation of emerging protocols to evaluate bioactivity of food and other mountain products such as medicinal plants;
- Development of natural and bio-based ingredients in the classes of preservatives, colourants, aromas and bioactives to replace synthetic counterparts widely used as additives in food and cosmetic formulations.
- Externalization of the innovative natural and bio-based ingredients into other industrial sectors, such as textile, footwear and leather industry;
- Branding and marketing of mountain ingredients and products through the promotion entrepreneurship activities.
Topic Coordinator: Rui Miguel Vaz de Abreu