MICROBIOLOGICAL FOOD SAFETY: DETECTION OF PATHOGENS, PRESERVATIONPROCESSES AND RISK ASSESSMENT

The group has extensive experience in food preservation processes (thermal and non-thermal) and development of new foods as well as in the detection…

Novel Materials and Nanotechnology Group

Nanotechnology in the Food Area Nanocomposite Materials Development, Characterization and Processing Bioplastics for Coatings and BioPackaging…

Physical and sensory properties of food and consumer science

Our group studies the physical and sensory properties of foods to find out how they are related to quality, perceptions and acceptability to…

Packaging Group

Development of new materials, mixtures, structures and coatings for packaging applications that improve food stability and reduce environmental…

Multi-scale Geographical Analysis of Global Change

The geographic information, generated, managed and analyzed with the help of technology such as remote sensing and GIS, provides a unique tool to…

Bioinformatics, computational biology and data science

The Bioinformatics, Computational Biology and Data Science (BioCoDas) group comprises research staff dedicated to compiling, organising, exploring,…

NITROGEN AND PHOSPHORUS COMPOUNDS FROM NONPOINT SOURCES IN ALLUVIAL AQUIFERS OF AGRICULTURAL CATCHMENTS: MODELING AND MAPPING OF VULNERABLE ZONES

TRANSCRIPTIONAL AND POSTRANSCRIPTIONAL REGULATION OF METABOLIC PROCESSES DEPENDENT ON IRON AND COPPER AVAILABILITY IN YEAST AND PLANTS

TOWARDS THE TARGET INDICATORS OF THE VIRAL PATHOGEN DIVERSITY IN WATER BY METAGENOME ANALYSIS

MECHANISMS OF PATHOGENICITY AND RESISTANCE TO INFECTION IN THE CITRUS FRUIT-PENICILLIUM DIGITATUM INTERACTION