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 of both animal and vegetal food matrices. This includes the study of the biochemical reactions responsible for the transformation of muscle into meat and the development of new strategies for the detection of food fraud. The group also has a solid scientific background in the study of vegetal foods, with special emphasis in the elucidation of new antioxidant metabolites derived from both mandarin and pomegranate juice. These skills rely in a deep knowledge concerning liquid chromatography techniques coupled to mass spectrometry (LC-MS) applied to Proteomics, Peptidomics and Metabolomics. All these features make the group to be an international reference in the field of food biochemistry and advanced food analysis.