General information
Coordinator
Register date
14/05/2025
Center assignation codes
101
105
Code
NuFoG
Nutrition and Food Group
Contact
Address
University of Vigo. S/ Fonte das Abelleiras, s/n, 36310 CITEXVI, Spain
Email
Research areas
Research lines
1. Chemical Engineering
1.a) Mathematical modeling to optimize extraction processes and industrial scale-up.
1.b) Sustainable extraction of bioactive compounds using green technologies.
1.a) Mathematical modeling to optimize extraction processes and industrial scale-up.
1.b) Sustainable extraction of bioactive compounds using green technologies.
2. Analytical Chemistry
2.a) Identification and characterization of bioactive compounds using advanced chromatographic techniques.
2.b) Development of new analytical methods for specific metabolites, emerging contaminants, and volatile biomarkers.
2.a) Identification and characterization of bioactive compounds using advanced chromatographic techniques.
2.b) Development of new analytical methods for specific metabolites, emerging contaminants, and volatile biomarkers.
3. Molecular Biology
3.a) In vitro evaluation of antioxidant activity in different media.
3.b) In vitro assays in cell lines to assess anti-inflammatory, antitumor, and cytotoxic activity.
3.c) In vitro assays for neuroprotective, antidiabetic, and other functional activities.
3.d) Molecular analysis using qPCR, western blot, and mechanism of action modeling.
3.a) In vitro evaluation of antioxidant activity in different media.
3.b) In vitro assays in cell lines to assess anti-inflammatory, antitumor, and cytotoxic activity.
3.c) In vitro assays for neuroprotective, antidiabetic, and other functional activities.
3.d) Molecular analysis using qPCR, western blot, and mechanism of action modeling.
4. Food Science and Technology
4.a) Determination of the nutritional composition of samples, extracts, and new food products.
4.b) Formulation of foods and nutraceuticals with bioactive extracts, including encapsulation and development of functional ingredients.
4.a) Determination of the nutritional composition of samples, extracts, and new food products.
4.b) Formulation of foods and nutraceuticals with bioactive extracts, including encapsulation and development of functional ingredients.
5. Environmental and Agricultural Applications
5.a) Use of natural extracts as bioadsorbents, biostimulants, and eco-friendly pesticides.
5.a) Use of natural extracts as bioadsorbents, biostimulants, and eco-friendly pesticides.
6. Food, Health, and Educational Environment
6.a) School-based nutritional interventions to promote healthy habits and well-being.
6.b) Application of omics in precision nutrition and dietary personalization.
6.a) School-based nutritional interventions to promote healthy habits and well-being.
6.b) Application of omics in precision nutrition and dietary personalization.
Technological offer
Services offered
Valorization of by-products
Extraction of active compounds
Characterization of active compounds
Optimization of industrial processes
Industrial pre-scaling
Evaluation of biological activities
Formulation of foods and nutraceuticals
Personalized nutritional interventions
Application of omics technologies
Extraction of active compounds
Characterization of active compounds
Optimization of industrial processes
Industrial pre-scaling
Evaluation of biological activities
Formulation of foods and nutraceuticals
Personalized nutritional interventions
Application of omics technologies