Microbial biodiversity associated to the fermentation of vegetable products.

The activity of our group is organized around the fermentation of table olives and other vegetable products. The setup of starters to improve the…

Quality. authenticity and technology of olive oil

The main activity of this group is the development, optimization and proposition to regulation agencies, of analytical methods to guarantee the…

Laboratory of Cellular and Molecular Nutrition

Our research activities are focused on Human Nutrition in order to understand the role of nutrients on health and how to prevent disease. Our know-…

Food Chemistry: Consequences in food quality and safety

This group is dedicated to the study of the carbonyl-amine and carbonyl-phenol reactions that take place during food processing and storage, with…

Lipid Modificacions in Foods

The group of Lipid Modifications in Foods studies changes in lipid composition and chemical transformations of lipids during the processing and…

Analysis and chemometric of animal fats.

The intake of animal products, especially meat products, constitutes a considerable and important part of our diet. The consumption of these products…

Food Traceability and Quality

Relationship between chemical composition and flavour. Emergent techniques for food characterization.

Bioactive Compounds, Nutrition and Health (BIOSSAN)

Study of dietary lipid components that can improve health and prevent diseases. - Characterization of fatty foods (special attention to olive and…

Vegetable Protein

Promoting, guiding and strengthening scientifc and technological research in plant foods and food products/byproducts in accordance with criteria of…

Group of Genetics and Biochemistry of Lipids from Seeds

Development of new oilseeds for food and industrial applications. Study of lipids biosynthetic pathways in plants.