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sábado, 27 de noviembre 2021
27/11/2021
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Research group

Spanish

Nutrition and Food Technology Group

Academic Unit: Faculty of Pharmaceutical and Food Sciences

Colombian Ministry of Science

Class

A

Call

833

Profile

OECD

Discipline

Engineering and technology

Subdiscipline

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 Areas and Topics

  • 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.

Group Coordinator 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).

Notable 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.

Main Research Results

  • 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

Research Portafolio

  • Laboratory analyses.
  • Product development.
  • Stability studies.
  • Nutritional table.
  • Everything related to food.

More Information

https://bit.ly/3gq1WgV

 
Universidad de Antioquia | Vigilada Mineducación | Acreditación institucional hasta el 2022 | NIT 890980040-8
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