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Relationship between chemical composition and flavour. Emergent techniques for food characterization.
Study of dietary lipid components that can improve health and prevent diseases.
- Characterization of fatty foods (special attention to olive and…
Promoting, guiding and strengthening scientifc and technological research in plant foods and food products/byproducts in accordance with criteria of…
Development of new oilseeds for food and industrial applications. Study of lipids biosynthetic pathways in plants.
Study, purifiction and characterization of bioactive compounds from plant products
Improvement of plant oils production and quality, not only in their nutritional characteristics but also in their organoleptic and technological…
Characterization of the biosynthetic pathways of the components that determine the organoleptic and nutritional quality of plant foods, the…
The research group "Re-use of By-products and Treatment of Wastes and Wastewaters" of the "Instituto de la Grasa" (CSIC) of Seville develops since…
The group’s research focuses on understanding how micronutrients (particularly minerals) and bioactive compounds (especially polyphenols) can…