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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…