Agro-Food Valorisation

This research area aims at the valorisation of agricultural, forest, food and other bio materials and resources through the development of high-added value products putting in evidence the principles of green chemistry and sustainable process development. Focus has been given to valorisation of lignin coming from side-streams of biorefineries, cork bark as a source of bioactive compounds and the extraction, refining and stabilization of food and bioactive ingredients. Another project includes the development of sensors for food and clinical applications.