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FutureFoodS
Call2 - Pre-Proposal
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Xavier Saurina, Sonia Sentellas
Spain
Institute of Nutrition and Food Safety, University of Barcelona
University
circular economy, green extraction, bioactive compounds, agrifood waste, sustainable processing, functional foods, biodegradable packaging, purification technologies
Topic 2: Towards diverse, sustainable and circular food processing systems
As a researcher at the Institute of Nutrition and Food Safety (INSA-UB) and a member of the Food Authentication and Sustainability (FAS) Group, where we focus on advanced food analysis, sustainability strategies, and the valorization of by-products to support circular food systems.
We are developing the proposal:
“GREEN4FOOD: Green Extraction and Valorization of Agrifood Waste for Functional Foods and Packaging.”
The project aims to transform waste streams from the agrifood industry—such as olive pomace, wine lees, cocoa shell, cereal bran, and brewery residues—into high-value bioactive ingredients and biodegradable packaging materials through eco-friendly, scalable technologies.
Our approach includes:
Green extraction technologies (NADES, ultrasound, microwave-assisted extraction).
Advanced purification methods (chromatography, membrane filtration).
Application of recovered bioactives in:
• Functional foods (e.g., fortified bakery products)
• Sustainable packaging with antioxidant and antimicrobial properties
We are seeking Academic, Industrial and Technological partners with expertise in:
Sustainable food processing and up-scaling of green extraction
Advanced materials and biodegradable packaging
Food formulation and product development
Analytical chemistry, metabolomics and stability of bioactives
Industrial valorization of agrifood residues
LCA, sustainability assessment and circular-economy modelling
Industrial partners producing by-products rich in bioactives or working in packaging innovation are especially welcome.
GREEN4FOOD aims to reduce food industry waste, create new circular value chains and contribute to healthier and more sustainable diets through innovative functional ingredients and eco-friendly packaging.
We are developing the proposal:
“GREEN4FOOD: Green Extraction and Valorization of Agrifood Waste for Functional Foods and Packaging.”
The project aims to transform waste streams from the agrifood industry—such as olive pomace, wine lees, cocoa shell, cereal bran, and brewery residues—into high-value bioactive ingredients and biodegradable packaging materials through eco-friendly, scalable technologies.
Our approach includes:
Green extraction technologies (NADES, ultrasound, microwave-assisted extraction).
Advanced purification methods (chromatography, membrane filtration).
Application of recovered bioactives in:
• Functional foods (e.g., fortified bakery products)
• Sustainable packaging with antioxidant and antimicrobial properties
We are seeking Academic, Industrial and Technological partners with expertise in:
Sustainable food processing and up-scaling of green extraction
Advanced materials and biodegradable packaging
Food formulation and product development
Analytical chemistry, metabolomics and stability of bioactives
Industrial valorization of agrifood residues
LCA, sustainability assessment and circular-economy modelling
Industrial partners producing by-products rich in bioactives or working in packaging innovation are especially welcome.
GREEN4FOOD aims to reduce food industry waste, create new circular value chains and contribute to healthier and more sustainable diets through innovative functional ingredients and eco-friendly packaging.
The Institute of Nutrition and Food Safety (INSA-UB) is a research institute of the University of Barcelona dedicated to advancing nutrition, food science and health. INSA integrates multidisciplinary expertise in food chemistry, microbiology, biotechnology, sustainability, metabolomics, food technology and host–microbiota interactions.
The Food Authentication and Sustainability (FAS) Group specializes in:
Analytical authentication of foods and ingredients
Circular economy strategies and by-product valorization
Stability, characterization and safety of compounds recovered from waste streams
Sustainability-driven process optimization and LCA approaches
INSA-UB and the FAS Group collaborate extensively with European and industrial partners to develop sustainable, resource-efficient, health-promoting food solutions aligned with EU food-system transformation priorities.
The Food Authentication and Sustainability (FAS) Group specializes in:
Analytical authentication of foods and ingredients
Circular economy strategies and by-product valorization
Stability, characterization and safety of compounds recovered from waste streams
Sustainability-driven process optimization and LCA approaches
INSA-UB and the FAS Group collaborate extensively with European and industrial partners to develop sustainable, resource-efficient, health-promoting food solutions aligned with EU food-system transformation priorities.