María Chávarri, PhD
Head of Biosynthesis and fermentation
We design and develop biotechnological products and processes in order to obtain ingredients, food and food supplements, supporting the food sector in the search for more natural, healthy and functional foods, identifying new molecules and raw materials to obtain them.
We develop fermentation processes in order to obtain healthy ingredients and food in a sustainable way by means of a process that makes the food sector viable, providing the means necessary to improve it through the recovery of agri-food by-products.
Our key technologies include:
- Biotechnological processes for obtaining technological and functional ingredients from different raw materials, including agri-food by-products.
- Isolating and obtaining probiotics from different raw materials.
- Encapsulation of yeasts and bacteria to ensure their functionality and bioavailability, in fermentation processes and as a functional ingredient.
- Development of new drinks and fermented foods with healthy probiotic activity and high nutritional value. Obtaining starter cultures for developing customised foods.
