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…

Bioinformatics, computational biology and data science

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

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

FLORA IBERICA XI

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

Isolation, selection and use of probiotic strains to reduce mortality by colibacillosis in just hatched chicks

Extraction and characterization of Bioactives and Carbohydrates from seaweeds ans seagrasses for food-related applications.