Faculty of Pharmaceutical and Food Sciences

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Research group

Spanish

Nutrition and Food Technology Group

Academic Unit: Faculty of Pharmaceutical and Food Sciences

Colombian Ministry of Science

A

Call

894 GrupLAC

OECD

Area

Engineering and technology

Subarea

Other engineering and technologies

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Strategic Focus

To contribute to the knowledge and use of musical heritage from a perspective of social development and cultural exchange. To characterize the Indo and Afro music of Colombia; to analyze dynamics of cultural change of mestizo, urban and rural music expressions of the country; to analyze local musical cultural industries; to build educational dynamics while contributing to the development of regional music; to develop scientific-technical methods and tools for managing regional music archives and explore interactions between Colombian regional music and dances.

Research Lines and/or Areas

Post-harvest.
Use of agroindustrial byproducts.
Food biotechnology.
Food composition.
Product design and food conservation technology.
Enzymatic hydrolysis.

Sustainable Development Goals (SDGs)

Group Coordinator

Jose Edgar Zapata Montoya, Ph.D.

Ph.D. in Biotechnology.

Universidad de Granada, Spain.

Coordinator's Email

edgar.zapata@udea.edu.co

Scientific Cooperation

Collaborative Relationships

Reaction and Process Engineering Laboratory — LRGP, University of Lorraine (France).
Food Bioscience Group, Institute of Food Science — CIAL (Spain).
Department of Agriculture, Food, and Nutritional Science, University of Alberta (Canada).
Protein Laboratory, Center for Research and Development in Food Cryotechnology —CIDCA (Argentina).

Instituto Clodomiro Picado, Universidad de Costa Rica.
Bionutest Group, Universidad de Valencia.
National Center for Biotechnology, Systems Biotechnology Group (Spain).
Institute of Food Science, Technology, and Nutrition — ICTAN (Spain).

Highlighted Projects

Integrated model for revaluation of residues from fish and bird industries based on an agri-environmental focus.
Development of substitute mixtures of sodium chloride that maintain technological properties and a salty taste with low sodium content.
Production of an antioxidant of natural origin through enzymatic hydrolysis of bovine blood plasma proteins.
Alternative use and development of byproducts of waste from fish production in the Department of Antioquia.

Key Research Findings

Obtaining of antioxidant peptide from bovine plasma Hydrolysates and effect of the degree of hydrolysis on Antioxidant capacity. ISSN 1665-2738
Effects of Hydrolysis and Digestion in Vitro on the Activity of Bovine Plasma Hydrolysates as Inhibitors of the Angiotensin I Converting Enzyme. DOI: https://doi.org/10.1590/S1516-89132014005000004
In-vitro antioxidant capacity and cytoprotective/cytotoxic effects upon Caco-2 cells of red tilapia (Oreochromis spp.) viscera hydrolysates. DOI: https://doi.org/10.1016/j.foodres.2019.02.029