PHYTOCHEMICALS, MOLECULAR MECHANISMS AND HEALTH (PHYTOBIOMOL)

The research activity of the group focusses on the study of the molecular action of dietary phyochemicals, mainly phenolic compounds and their…

Phytochemicals, Nutrition and Health (PHYTOCHEMICALS)

The research activity focuses on studying complementary aspects of disease prevention by consuming bioactive compounds present in the diet, plant…

Digital technologies, sensory analysis, meat and derivatives (DIGISEN)

DIGISEN is a research group born with the purpose of implementing emerging digital technologies in the field of food research. These technologies…

Perception, consumer behaviour and adapted nutrition

Food Proteins and Immunonutrition (PROT-IN)

The group works on obtaining and characterizing bioactive food compounds, mainly proteins and peptides, from by-products and products of the agri-…

BIOLIPID

lipids, edible fats, and oils, Lipase catalyzed modification of lipids, fractionation and extraction of lipids by molecular distillation and…

Sustainable agro-food materials

The Sustainable Agro-Food Materials Group makes research about circular bioeconomy, transforming agricultural waste and food by-products into…

MICROBIAL SYSTEMS BIOLOGY

The group is broadly interested in the fields of systems biology, evolutionary genetics, and microbial ecology. We use a combination of theory,…

Micronutrients and bioactives in human health (MiBioSH)

The group’s research focuses on understanding how micronutrients (particularly minerals) and bioactive compounds (especially polyphenols) can…

Microbiota metabolites from diet and health group (Microbolites)

The interaction between diet and gut microbiota has a profound impact on health. Diet modulates gut microbial communities both in terms of changes in…