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 storage of oils, fats and foods. Our research lines deal with technological, chemical and analytical aspects of lipids and tackle three principal subjects: "Oil Procesing: Extraction and Refining of Oils", "Lipid Oxidation and Antioxidants" and "Frying of Foods".