Cereals and cereal-based products

Design, development and biochemical, physico-chemical and nutritional assessment of value-added cereal-based goods. Research is tackled by means of a…

Next-generation approaches for integrative food toxicology

Trace Elements group performed since 1990 integrated assessments of risk/benefit associated with the presence of toxic trace elements and their…

MICROBIOLOGICAL FOOD SAFETY: DETECTION OF PATHOGENS, PRESERVATIONPROCESSES AND RISK ASSESSMENT

The group has extensive experience in food preservation processes (thermal and non-thermal) and development of new foods as well as in the detection…

Novel Materials and Nanotechnology Group

Nanotechnology in the Food Area Nanocomposite Materials Development, Characterization and Processing Bioplastics for Coatings and BioPackaging…

Physical and sensory properties of food and consumer science

Our group studies the physical and sensory properties of foods to find out how they are related to quality, perceptions and acceptability to…

Packaging Group

Development of new materials, mixtures, structures and coatings for packaging applications that improve food stability and reduce environmental…

Metabolism, Immunology and Cardiovascular Risk

Bioinformatics, computational biology and data science

The Bioinformatics, Computational Biology and Data Science (BioCoDas) group comprises research staff dedicated to compiling, organising, exploring,…