Innovative Processes and Food Quality (INNOTECHFOOD)

The Group ‘Innovative Processes and Food Quality’ is characterized by its experience in the use of innovative technologies for food…

Development, Valorisation and Innovation of Fishery Products (INNOVAFISH)

The group is made up of two research professors, one scientific researcher, four tenured scientists, and staff in training to complete doctoral…

Quality and Safety of Fishery and Aquaculture Products (QUALIFISH)

Activity related with the quality and safety of fishery and aquaculture products. At present the main objective is centred a) in the design and…

Meat and Meat Products

The Meat and Meat Products group engages essentially in research on both basic/applied science and technological applications designed to improve the…

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

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…

Fruit breeding

Group dedicated to breed of new olive varieties adapted to modern trends in olive growing. To achieve this, this group works in various disciplines,…

Plant breeding for stress resistance

The group is focussed in the identification and physiological and molecular characterisation of resistance mechanisms to biotic and abiotic stresses…