Department of functional foods
Researches are focussed on:
  • Probiotic lactic acid bacteria starter cultures (behavior evaluation in bioprocesses, quality control, and variability control of commercial starter cultures)
  • Evaluation of fermented dairy products’ biodisponibility
  • Evaluation of prebiotic influence on probiotic lactic acid bacteria’s metabolism
  • Functional foods (obtaining, evaluation of nutritional and technological properties)
  • Control and expertise of functional foods