Bioactive compounds play a fundamental role in people's healthy lives. For this reason, in our laboratory we obtain, extract and characterize bioactive compounds (omega 3 and antioxidants, among others) from foods and by-products of Peruvian biodiversity, with the development and application of technological processes such as microwave assisted extraction with ultrasound, microencapsulation of bioactive compounds and infrared dehydration of food and by-products of Peruvian biodiversity. Similarly, work is being done on the design and development of prototypes and on the industrial scaling of functional foods, their bioavailability, stability, sensory analysis and shelf life to improve quality of life.

We have strategic inter-institutional alliances with the Institute of Fat (CSIC, Seville, Spain), the National Institute of Industrial Technology (INTI, Argentina), the Autonomous Metropolitan University (UAM, Mexico) and the University of Florence (Italy), among others, and with international networks such as the Chia Link Network and the AlfaNutra Network.

The results of our research seek to contribute to food companies, health organizations, farmers, biobusinesses and the consuming public.