FUNCTIONAL STARTER CULTURES

Identification, selection and characterization of technologically relevant microorganisms, particularly those belonging to the lactic acid bacteria (LAB) group to be used as starters in dairy fermentations. Identification and selection of LAB from the human gastrointestinal tract (GIT) for use as probiotics in dairy products. Uncover the composition, diversity and dynamics of microbial populations in cheese and GIT ecosystems.

Main specialization

Área de investigación:

Ciencia y Tecnología de Alimentos

Disciplina ERC:

LS - LIFE SCIENCES
LS9 Applied Life Sciences and Non-Medical Biotechnology

Industrial Leadership:

4. Biotechnology
4.2. Biotechnology-based industrial processes

Societal Challenges:

2. Food security, sustainable agriculture, marine and maritime research and the bioeconomy.
2.2. Sustainable and competitive agri-food sector for a safe and healthy diet