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

TEMPORAL AND MICRO-SPATIAL DRIVERS ON THE EVOLUTIONARY DYNAMICS OF MATING SYSTEMS

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

TEMPERATURE RECONSTRUCTION AT PAST RAPID CLIMATE TRANSITIONS

Chemical Modifications in Processed Foods (CHEMPROFOOD)

draft

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…

Quality and Functionality of Plant Foods

Group formed by two research scientists, a specialized laboratory technician, a hired researcher and personnel in training (BSc, MSc, curricular…