As part of the FOCIAC project, I started my secondment in November 2022 at the Food Processing and Nutrition Group at the International Iberian Nanotechnology Laboratory (INL), located in Braga (North of Portugal)
During my visit, I was hosted by the research group led by Lorenzo Pastrana, and I took part in a number of activities connected to learning how to incorporate extracts into elderly diets, such as:
- Analysis of cost and feasibility of the encapsulation technologies available at INL
- Study of the potential suitability of encapsulated blackcurrant to be incorporated as a food ingredient.
- Design of potential food formulations/diets to incorporate blackcurrant extracts in a free or encapsulated form.
The experience of being in INL was incredible! I was also able to enjoy the city and surroundings, as well as the amazing food.
