Opening of "Ellas ilustran botánica" exhibition

Eloísa del Pino, CSIC’s president, opens Real Jardín Botánico de Madrid “Ellas ilustran botánica” exhibition, which shows the work of female…

Women and science: an opportunity to speed up gender equity

Eloísa del Pino, CSIC’s president, participates in the colloquium - organized by Science in the Parlament on the occassion of International Women’s…

Extraction process of bioactive compounds from cocoa bean shells

Process capable of extracting high-value bioactive compounds from cocoa bean shells using green technologies, through more efficient and sustainable…

Chemistry and funcionality of carbohydrates and derivatives (PREBIOIN)

The PREBIOIN group is made up of researchers with extensive experience in carbohydrates from a transversal perspective, within the food area. It is a…

Foodomics Laboratory

The term "Foodomics" was first defined in an SCI publication by our research group (J. Chromatogr. A 1216 (2009) 7109; Anal. Chem. 84 (2012) 10150).…

Lipids

The group is a reference in the study of dairy fat with extensive experience in the characterization of lipid compounds both in food and biological…

Food Bioscience (BIO)

Food Bioscience group works to contribute to food security and sustainable nutrition and health by applying the concepts of bioeconomy and co-…

Food Microbiology and Biocatalysis

The work of the group is focused in two main research lines: 1) food safety and health; 2) enzyme obtainment and characterization to improve the food…

Phytochemistry and Fuctionality of Plant Products (BIOVEG)

The BIOVEG research group developed characterization studies on bioactivity, bioaccesability and bioavailability of constituents of plant tissues,…

Microbiome, Food and Health

The group studies the influence of dietary components (i.e. polyphenols) on the oral and gut microbiome and their impact on human health, including…