Metabolomic and spectroscopic analysis of bioactive compounds in innovative foods enriched with byproducts from the wine production chain

The research activities are part of the project entitled “Nutraceuticals from the Vine: Technological Innovation and Health Effects (VITES)”, aimed at developing ingredients and food formulations of high quality and nutritional value with beneficial effects on human health. In particular, the research activities covered by the post-doc position will focus on characterising the chemical composition and profile of the bioactive compounds of greatest interest in sweet and savoury baked goods containing innovative ingredients derived from by-products of the wine production chain. To this end, liquid chromatography coupled with high-resolution mass spectrometry (LC-MS) and optical emission spectroscopy (ICP-OES) will be used.