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The group has a long and extensive experience in the chemical, biochemical and instrumental analysis of protein foods, especially meat and meat…
The group is placed into the Food Biochemistry field, mainly in the study of proteins, metabolites (small molecule) and associated cellular processes…
The group of Physiology, Postharvest Pathology and Biotechnology dedicates its activity to the study of the quality of the fruit and its maintenance…
Research into the interactions between the gut microbiome, diet and the human organism and their influence on the health status and the development…
Design, development and biochemical, physico-chemical and nutritional assessment of value-added cereal-based goods. Research is tackled by means of a…
Trace Elements group performed since 1990 integrated assessments of risk/benefit associated with the presence of toxic trace elements and their…
The group has extensive experience in food preservation processes (thermal and non-thermal) and development of new foods as well as in the detection…
Nanotechnology in the Food Area
Nanocomposite Materials Development, Characterization and Processing
Bioplastics for Coatings and BioPackaging…
Our group studies the physical and sensory properties of foods to find out how they are related to quality, perceptions and acceptability to…
Development of new materials, mixtures, structures and coatings for packaging applications that improve food stability and reduce environmental…