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…

OLIVE OIL AND THE REGULATION OF BONE MARROW ADIPOSE TISSUE

REVALORIZATION OF ASPARAGUS CROPS BY-PRODUCTS BY OBTAINING FOOD INGREDIENTS

IMPROVEMENT OF OLIVE OIL PRODUCTION AND QUALITY: METABOLIC, MOLECULAR AND BIOCHEMICAL ANALYSIS OF TRIGLYCERIDES AND SQUALENE BIOSYNTHESIS IN OLIVE FRUIT.

DEVELOPMENT OF NEW FUNCTIONAL, SAFE AND HIGH QUALITY RICE PROTEIN HIDROLYSATE FOR CHILDREN ALIMENTATION

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-…