Chemical Modifications in Processed Foods (CHEMPROFOOD)

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GRAIN SEEDS FOR HEALTH PROMOTION (GRAINS4HEALTH)

Our research group is an interdisciplinary team aimed to improve the health of consumers offering safe, of convenience and quality foods and…

Biotecnology and postharvest quality

Multidisciplinar research group with a wide experience in Postharvest Physiology and Technology applied to industrial sector and teaching. Stands out…

Rheology and Texture of Foods (FOODRHEOTEXT)

Rheological, structural, thermal and sensorial characterization of foods in order to obtain optimized, stable and standardized textures and qualities…

Quality and Functionality of Plant Foods

Group formed by two research scientists, a specialized laboratory technician, a hired researcher and personnel in training (BSc, MSc, curricular…

Innovative Technologies for the Study of Food Bioactive Compounds (ENANTIOMET)

■Obtention of bioactive compounds enriched plants from food and by-products

Bioactive molecules and biotransformation

Research on bioactive molecules and their biotransformation emphasizing on nitrogen heterocycles, indoles and alkaloids (carbolines). In addition to…

Biophysical Aspects of Food, its Processes and Preservation (FoodCRYOPHYS)

This group studies relevant problems in Food Science, from an approach considering the techniques and methods of Biophysics. This group is naturally…

Non-extractable polyphenols, antioxidants and dietary fibre in health (POLIFIBAN)

The activity of the research team is focused on the study of certain bioactive compounds present in foods of vegetal origin, such as dietary fibre…

Immunonutrition Group

The team includes two permanent research scientists and two doctors in permanent technical positions. By studying the systemic immune system and the…