agrifoodtech.cofund@upct.es
Sustainable valorization of horticultural by-products as sources of bioactive compounds for food systems
Research Code: C1-BIOACTIVE COMPOUNDS
| What are we looking for
We are seeking innovative research proposals based on green and ecofriendly technological approaches for the study and recovery of biocompounds from horticultural by-products, in the context of food systems and food product research, and in relation to functional quality and food safety, including considerations related to shelf life.
Keep in mind that supervisors are not allowed to get involved in the project proposal preparation.
The Context:
Food losses and waste in fruits and vegetables generate significant volumes of by-products throughout the agri-food sector. Although these materials are often discarded, they represent complex matrices rich in bioactive compounds with potential relevance for food quality and safety. At the same time, growing concerns regarding sustainability and circularity in food systems have increased interest in research focused on the valorization of such by-products.
In parallel, consumer demand for clean-label and functional foods, together with increasing restrictions on synthetic additives, has stimulated research on naturally derived antioxidants and antimicrobial compounds from agri-food residues. Green and ecofriendly technological approaches have therefore emerged as an active area of research for the recovery and study of bioactive compounds, particularly in relation to food processing, formulation, and storage.
The problem to address:
Despite increasing interest in the valorization of horticultural by-products as sources of bioactive compounds, significant scientific challenges remain in understanding how these materials and their derived compounds can be effectively considered within food systems. Key open questions relate to the variability of plant-based by-products, the preservation of functional integrity of bioactive compounds, and their behavior under different processing and storage conditions relevant to food quality and food safety.
These knowledge gaps limit the ability to critically assess the potential roles of bioactive compounds from horticultural by-products in food systems and highlight the need for further fundamental and exploratory research in this area.
Objectives:
To advance the understanding of green and sustainable approaches for the valorization of horticultural by-products as sources of bioactive compounds.
To explore the diversity, properties, and characterization of bioactive compounds derived from horticultural by-products, considering the variability of plant-based matrices.
To investigate how bioactive compounds from horticultural by-products may behave within food systems, including aspects related to processing, storage, functional quality, and food safety.
Expected Outcomes:
Research conducted under this line may contribute to advancing understanding of green and sustainable approaches for the valorization of horticultural by-products and the behavior of bioactive compounds in food systems. Possible outcomes may include:
- Potential contributions to knowledge on green and sustainable approaches for the extraction and valorization of bioactive compounds from horticultural by-products.
- New insights into approaches for the purification, identification, and characterization of bioactive compounds derived from plant-based by-products.
- Enhanced understanding of interactions between bioactive compounds, food matrices, and microbial populations, as relevant to food systems.
- Exploratory research that may inform early-stage concepts or approaches related to functional foods, depending on the scope of the proposed project.
- Potential contributions to understanding the stability and behavior of bioactive compounds during food processing and storage.
Candidate Qualifications (if any):
Candidates may come from a broad range of disciplines relevant to horticultural by-product valorization and food systems, including food science, food technology, food chemistry, biotechnology, or other related scientific fields. Experience or familiarity with research areas such as bioactive compounds from plant-based sources, green and sustainable technologies, food preservation, microbiology, or studies related to processing and storage may be considered an asset.