BIOGREENFOOD
Application of (Bio)technologies to the development of healthy ingredients by means of sustainable technological processes.
Funding Entity: department of Industry and Ecological and Digital Business Transition. Government of Navarra. Grants for the realization of strategic research and development projects 2024-2027.
♦ Principalresearcher : Fermín Milagro, with the participation of the Microbiology department (PI: Guillermo Martínez de Tejada).
♦ reference letter: 0011-1411-2024-000081.
The general goal of this project is to obtain new ingredients and bioactive compounds from legumes and vegetable by-products through the application of sustainable (bio)technologies and processes, with industrial application and/or beneficial effects on health that allow the development of new healthy foods with high organoleptic acceptability based on circular Economics .
The project responds to 2 major challenges:
1) To obtain improved legume flours with an organoleptic, nutritional, healthy and technological profile suitable for the development of ingredients and food from varieties resistant to climate change and drought;
2) To sustainably recover bioactive compounds of food interest from plant by-products by applying sustainable (bio)technologies such as fermentation.
Consortium: Ingredaliacoordinator projectcoordinator ), Aliter, Galar, group AN, Sanygran, Trevijano, UPNA, Nagrifood, Universidad de Navarra