We are CSIC

Carlos Juan Closa, CSIC’s vicepresident for Institutional Affairs & Organisation, attends We are CSIC day which takes place at Instituto de…

Phytochemicals, Bioactivity and Process Development

Phytochemicals, Bioactivity and Process Development Group is is focused on: - The revalorization of vegetable by-products by the characterization and…

Bioprocesses for the Circular Economy

Chlorophylls and Carotenoids in Foods

The Group focus the research activities on coloured foods, ingredients and additives. In line with food quality and safety area, the chemical and…

Sustainable Innovation in the Food Industry

Lines of research on Circular Economy in the food industry: Process Development and Valorisation of By-products. These research lines aim to…

Interactions between soils. plants and microorganisms

Food Proteins and Immunonutrition (PROT-IN)

The group works on obtaining and characterizing bioactive food compounds, mainly proteins and peptides, from by-products and products of the agri-…

Food Safety and Quality

This team comprise researchers with a multidisciplinary background (microbiologist and chemistry). Thus, the techniques available to the Research…

Chemistry and Technology of Table Olives

The team includes three chemists (Brenes, García, Romero), one biochemists (Medina) and one food technologist (Ramírez). The team has investigated…

Phytochemicals and Food Quality

The group is in the Life area and partially in the intersection Life-Social Science (lines: LS1_1, LS8_2, LS9_1, LS9_4, LS9_5, LS9_6, SH2_6). - The…