BIOACTIVE COMPOUNDS FROM UNDERUTILIZED PLANTS, AS A TOOL FOR THE DEVELOPMENT OF HEALTHY FOOD ITEMS
The development of new healthy food items intends to meet the challenge of chronic diseases in the ageing population. Plant biodiversity offers an amazing pool of bioactive compounds to which an added value should be given in a perspective of public health, plant diversity preservation, agricultural diversification and economical development of the small peasantry. The talk will highlight the need for an integrated approach aiming at reaching these different objectives through studies with under-exploited plants from different parts of the world.
Prof. Yvan Larondelle, Faculty of Bioscience Engineering & Institute of Life Sciences, Université Catholique de Louvain
PRESENTATION: BIOACTIVE COMPOUNDS FROM UNDERUTILIZED PLANTS, AS A TOOL FOR THE DEVELOPMENT OF HEALTHY FOOD ITEMS
Back to overview