Cell fate determination in early mammalian development

Perception, consumer behaviour and adapted nutrition

Fermentative biotechnology: Industrial yeasts

Currently, the bakery sector faces important challenges within a scenario of continued loss of turnover and modification of distribution channels.…

System Biology of Yeast of Biotechnological Interest

Industrial yeasts responsible for biotechnological processes are highly specialized organisms that have evolved under restrictive conditions in…

Fungal Biotechnology

Plant cell wall degrading enzymes (PCWDEs) produced by filamentous fungi have many industrial applications. Using Aspergillus nidulans as a genetic…

Non-conventional yeasts

The research group of non-conventional yeasts started in 2010 with the participation of Dr. Paloma Manzanares and Dr. Carmela Belloch. Currently, the…

Food Analytical Immunotechnology group (FAIg)

The aim of the group's scientific activity is the development of rapid antibody-based analytical methods for the determination of chemical residues (…

Lactic Acid Bacteria and Probiotics Laboratory

The study of physiology, genetics and ecology of lactic acid bacteria in the gastrointestinal and food environments, with the aim of establishing and…

Protein Foods

The group has a long and extensive experience in the chemical, biochemical and instrumental analysis of protein foods, especially meat and meat…

Biochemistry of Meat and Meat Products

The group is placed into the Food Biochemistry field, mainly in the study of proteins, metabolites (small molecule) and associated cellular processes…