We seek to join a consortium under Topic 2: Towards diverse, sustainable and circular food processing systems. Our focus is on natural preservation strategies for seafood and lipid-rich foods, addresing the challenge of lipid oxidation during frozen storage.
Our expertise includes:
-Developing antioxidant systems from natural extracts using green technologies from plants and agro-industrial by-products.
-Applying these antioxidants in seafood matrices to inhibit lipid oxidation, extend shelf life, and improve food safety.
-Combining emulsion technology and antioxidant incorporation to stabilize lipid phases in seafood and plant-based emulsions.
-Using predictive modeling to optimize antioxidant dosage and processing conditions.

The AgroBioTech for Health research group at the University of Vigo has extensive expertise in natural antioxidant development and application for shelf-life extension of lipid-rich foods. Our key achievements include:

-Controlled cultivation of antioxidant-rich plants under smart farming systems.
-Green extraction technologies to obtain bioactive compounds with high antioxidant capacity.
-Application in seafood preservation
-Food formulation expertise: development of emulsified products incorporating natural antioxidants to stabilize lipid phases and prevent oxidative deterioration; modeling tools for optimization.

What we offer to a consortium:
-Fully equipped laboratories
-A team of experienced researchers with a strong track record in R&D and national/international collaborations.
-Established partnerships with seafood companies and food processors for rapid market translation.

For more information:
https://portalcientifico.uvigo.gal/investigadores/277778/publicaciones
Contact to: sonia@uvigo.gal