I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) I3A-LAQV (Food & Water Science – Green Chemistry Laboratory)

The group is focused in the improvement of food quality, fighting food adulteration, control additives and chemical contaminants, testing the activity of food beneficial and harmful compounds using human cells in vitro / tissues and promote sustainable foods with enhanced health and sensorial properties. I3A–LAQV researchers participate in several national and international projects and collaborate with food industry companies and academic institutions.

GROUP EXPERTISE

(i) Multi-parametric chromatographic methods for evaluation of nutrients, contaminants, bioactive and aroma compounds;

(ii) DNA-based methods for species identification and adulterants detection in plant and animal matrices;

(iii) Sensorial parameters related with food colour and taste;

(iv) Activity of food beneficial and harmful compounds using human cells in vitro (inc. Bioavailability models) and tissues

(v) Recycling bioactive compounds from industrial wastes and by-products for novel technological applications in food, pharma and cosmetic industries.