The research group is made up of a multidisciplinary team that focuses its research on three main axes. The first axis is Food Technology, which aims to physicochemically characterize the raw material, products and by-products of agribusiness. The products will be based on non-traditional raw materials and the analysis will be nutritional, physicochemical, microbiological and sensory. The second axis is Nutrition seen from the bioaccessibility and bioavailability of nutrients, identifying those important components that contribute to improving the nutritional status of the population, specifically of pathologies prevalent in Ecuador (chronic malnutrition, ECT, intolerances, etc.). The third axis, Health Promotion, is based on the transfer of results in a culturally appropriate way. This phase is of great importance as it must consider the appropriate health communication strategies in order to achieve an improvement in the health and nutrition status of the population. In this phase, it is also intended to achieve food security and sovereignty as far as possible through new culturally accepted products and in accordance with the "Healthy Living Initiative".