PSYCHONEUROIMMUNOLOGICAL INTERACTIONS IN EATING DISORDERS AND THEIR RELATIONSHIP WITH DIETARY INDICATORS.

ACTION MECHANISMS OF MICROBIAL SMALL VOLATILE COMPOUNDS (VCS) AND SMALL VC-RESPONSIVE SMALL PEPTIDES OF PLANTS AND BIOTECHNOLOGICAL APPLICATIONS

REASSESSMENT OF THE RISK ASSOCIATED TO ACRYLAMIDE OCCURRENCE IN CEREAL-BASED FOODS CONSIDERING THE EFFECT OF COMPOSITION AND FOOD MATRIX ON ITS BIOACCESSIBILITY AND BIOAVAILABILITY

HEALTHY AGEING. MULTIFUNCTIONAL FOOD PROTEIN HYDROLYSATES AS A THERAPEUTIC APPROACH IN THE SARCOPENIA SYNDROME

UPCYCLING OAT PULP: TURNING BY-PRODUCTS FROM PLANT-BASED DRINK INDUSTRY INTO SAFE, TASTY AND HEALTHY GLUTEN-FREE FOODS

CONCEIVING AND IMPROVING RESISTANCE TO INSECT-TRANSMITTED VIRUSES IN TOMATO: GENETIC AND INNOVATIVE APPROACHES RELATED TO HOST-PATHOGEN-VECTOR INTERACTIONS

Chemical Modifications in Processed Foods (CHEMPROFOOD)

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GRAIN SEEDS FOR HEALTH PROMOTION (GRAINS4HEALTH)

Our research group is an interdisciplinary team aimed to improve the health of consumers offering safe, of convenience and quality foods and…

Biotecnology and postharvest quality

Multidisciplinar research group with a wide experience in Postharvest Physiology and Technology applied to industrial sector and teaching. Stands out…

Rheology and Texture of Foods (FOODRHEOTEXT)

Rheological, structural, thermal and sensorial characterization of foods in order to obtain optimized, stable and standardized textures and qualities…