Microbiology and Quality of Fruit and Vegetables

The group has a multidisciplinary approach with a strong background in microbiology and quality of fruit and vegetables, from an overall quality…

FLAVOUR CHEMISTRY, ORAL PHYSIOLOGY AND FOOD SENSORY PERCEPTION GROUP (FlavorSen)

The group addresses different aspects related to the chemistry of the molecules responsible for the sensory characteristics of food, especially aroma…

Development and Innovation in Alternative Proteins

The Group studies the role of new plant species, insects and algae as alternative sources of proteins and bioactive peptides. For this, the Group…

Phytochemistry and Healthy Food Lab

The group includes scientists covering fundamental and applied research areas, related to the quality and bioactivity of new foods of plant origin,…

Technology of Dairy and Meat Products​

We study the use of new technologies and the incorporation of ingredients, compounds, and microorganisms with functional activities, to improve the…

​Quality and Safety of Plant foods

​The group works on nutritional quality of plant foods, mainly bioactive compounds, and the application of processed to obtain formulations…

Microbiological Food Safety

Analytical NutriAgeing

Analytical NutriAgeing research group specializes in developing new analytical tools and methods based on mass spectrometry for the analysis of…

INNOVATION IN THE DEVELOPMENT, CHARACTERIZATION AND STORAGE OF MEAT PRODUCTS (INDMEAT)

Functional Food