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
