Scientific Researches of National University of the Austral Chaco Functional Foods Group

Abstract

Due to the relationship between good nutrition and human health, a food is considered “functional food” if it exerts a beneficial effect on it, in addition to its intrinsic nutritional properties. This can be achieved by the aggregate of a beneficial component, reducing total or partially some harmful component for health, replacing it by other healthier components, modifying the chemistry of one or more of its components or improving the bioavailability of some healthy component. This work reviews and exposes the development of the researches carried out by the members of the “Functional Food Group" in the National Chaco Austral University, and the challenges that dealt with its members during the last decades, many of which are still perfecting today in the Institution. In this paper it is possible to recognize the effort of this team of research teachers in their own training through their postgraduate careers, making a great contribution to the quality of scientific knowledge and the improvement of the teaching activity in this institution.