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Research lines:
- Carotenoids and fat soluble vitamins: analysis, nutritional status and bioavailability in humans.
- Lutein: intake, biomarkers of…
Identification and genetic improvement of bacteria, enzymes and metabolites to improve food elaboration processes
The Group ‘Innovative Processes and Food Quality’ is characterized by its experience in the use of innovative technologies for food…
The group is made up of two research professors, one scientific researcher, four tenured scientists, and staff in training to complete doctoral…
Activity related with the quality and safety of fishery and aquaculture products. At present the main objective is centred a) in the design and…
The Meat and Meat Products group engages essentially in research on both basic/applied science and technological applications designed to improve the…
One of the greatest challenges of the 21st century is the rationalization, optimization and reduction of the environmental impact of the use and…
The Bionanomechanics Group (http://www.imm-cnm.csic.es/bionano/en) develops ultra-sensitive analytical tools for biomedicine inspired by unique…
Group dedicated to the preparation and study of nanostructured metallic systems, focusing on novel physical properties and potential applications in…
The group is a well consolidated and internationally recognized team. It has pioneered several breakthrough developments in the molecular beam…