Food Proteins

The group studies the protein fraction of foods and the health impact, including the quality assessment and the nutritional value of food proteins.…

Bioactive Gastronomy

EnvironMental and sustainaBility particIpatory inforMatiOn systemS

EMBIMOS is an interdisciplinary research group that focuses on understanding, creating and implementing participatory information systems for…

FLAVOUR CHEMISTRY, ORAL PHYSIOLOGY AND FOOD SENSORY PERCEPTION GROUP (FlavorSen)

The group addresses different aspects related to the chemistry of the molecules responsible for the sensory characteristics of food, especially aroma…

Development and Innovation in Alternative Proteins

The Group studies the role of new plant species, insects and algae as alternative sources of proteins and bioactive peptides. For this, the Group…

BIOLIPID

lipids, edible fats, and oils, Lipase catalyzed modification of lipids, fractionation and extraction of lipids by molecular distillation and…

Group for Polar Oceanography and Cryospheric Studies

The Polar Oceanography and Cryospheric Studies Group is a research group at the Institute of Marine Sciences in Barcelona, dedicated to the study of…

Molecular Physiology and Biotechnology of Marine Organisms

The group of Molecular Physiology and Biotechnology of Marine Organisms is led by Joan Cerdà. Our primary interest is the investigation of the…

iMARES - Integrated Marine Ecosystem Assessments

At iMARES, we develop evidence-based studies on marine species and ecosystems, with the ultimate goal of generating basic and applied scientific…

Ecological Monitoring and Research of the Marine Environment for Restoration and Governance (EMERGE)

EMERGE is an integrated research group at the Institut de Ciències del Mar (CSIC) focused on generating scientific knowledge, observation systems and…