extraction technologies, protein, polysacharides, algae, biological activity, in vitro digestion
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
I would be interested in joining a consortium in topics 1, 2 and 3 in whioch I can contribute to any of the following:
- Food processing and innovative technologies and their optimization for extraction adn also functionalization and decontamination. Main equipment available: Ultrasound-assisted extraction (UAE), Microwave-assisted extraction (MAE), Pulsed electric fields (PEF), subcritical and supercritical water extraction as well as combinations of technologies from lab scale to semi-pilot scale).
- In vitro digestibility of ingredients (static in vitro digestion system)
-Biological activities in vitro antioxidant, antimicrobial, antiinflammatory, antihypertensive etc including kits and cell tests)
- Chemical characterization of compounds (HPLC MS, GC-MS, UPLC-RI/UV, ICP-MS-MS for peptide characterization etc).
- In silico or computational analyses (molecular docking, online assessment tools).
Further research interests can be accessed via googlescholar (https://scholar.google.com/citations?user=Fr_An50AAAAJ&hl=en), and researchgate (https://www.researchgate.net/profile/Marco-Garcia-Vaquero/research).
The UCD Institute of Food and Health has a reputation for excellence in research, bringing together the best of UCD in the food and health space. Our 60 Principal Investigators (faculty) and their teams are drawn from across UCD for their multidisciplinary expertise in food and health research. We take a holistic approach to future-proofing global food systems, covering five key areas.
Primary production systems
Food sustainability
Food safety
Innovative Food processing and quality
Nutrition and Health
More information at https://www.ucd.ie/foodandhealth/ourresearch/
