Interested in the alimentary use of forest trees, mostly acorns from Quercus spp. Direct use as nuts, flour derivatives, beverages and fermentation products,

Our group is working in the phytochemical analysis and characterization of acorn flours. We have developed and optimized a number of techniques, from classic biochemistry to the modern -omics (proteomics and metabolomics). We want to know the nutritional and nutraceutical value of those products. Beyond a general analysis on carbohydrates, lipids, proteins, macro and micronutrients, vitamins, we focuse on bioactive, peptides and metabolites, compounds, on one side, and allergens on the other. Those techniques are being used for trazeability purposes. The methodology can be translated to other food products.