We have interest on the recovery and revalorization of food processing by-products or wastes, such as press cakes, pomaces, husks or peels. We also conduct research on precision fermentation, food powder production and powder characterization. We are willing to participate in a consortium aimed to valorize food processing side streams or wastes though using the green techniques and analysis of functional value of them and using precision fermentation to produce bioactive or functional substances. In addition, we are interested in development of new foods with the fusion of new raw materials.

The IZU DFE is a foundation research institution with many researchers in multiple research areas. Our group is composed by people from different backgrounds: food engineering, analyitical chemistry, chemical engeneering, nutrition and molecular biology. Our group is dedicated to food science and technology with emphasis in valorization of food waste and development of new food products and characterization (nutritional, techno-functional and sensorial aspects). We are running numerous research projects in collaboration with the private sector.
We have laboratories equipped with numerous instruments to analyse physical, physicochemical, microbiological, and sensory properties of foods.