Functional foods & fermentation
Valorisation of fruit and vegetable by-products through fermentation to develop bioactive ingredients and beverages.
Food Science · Fermentation · Gut Health
Dr. José Ángel Salas-Millán
Researcher in food bioactives, fermentation, functional foods and intestinal health. I work at the interface between food science, metabolomics and in vitro biological models.
About
I am a food scientist focused on the development and evaluation of functional foods, with particular interest in fermented plant-based products, food by-product valorisation, gut health and analytical chemistry. My work combines food technology, LC-MS-based metabolomics and biological assays to understand how food processing affects bioactivity.
Postdoctoral researcher
Food bioactives
Sustainability
Research areas
My research is organised around food innovation, analytical characterisation and biological relevance.
Gut health & inflammation
In vitro and ex vivo models to study food bioactives, intestinal epithelial responses and inflammatory signalling.
Food metabolomics
LC-MS, GC-MS and omics-based approaches to characterise phytochemicals, metabolites and bioactive transformations.
Selected publications
A selection of research outputs related to fermented foods, food by-products and bioactive compounds.
Antidiabetic lactofermented beverage from broccoli leaves
Sparkling fruity-based wine from melon by-product
Fruit wine from melon by-products: aroma profile and food valorisation
Psidium friedrichsthalianum juice and metabolic effects in diabetic models
Contact
Open to collaborations in food science, fermentation, metabolomics and functional food development.
✉️ your.email@example.com
📍 Cork, Ireland / Spain