The group is a reference in the study of dairy fat with extensive experience in the characterization of lipid compounds both in food and biological matrices. The main objective is to find scientific and/or technological alternatives to enhance the healthy properties of milk fat (such as conjugated linoleic acid (CLA), omega-3 FA and phospholipids) and to develop dairy products with more added values by improving their nutritional characteristics.

Main specialization

Scientific Area:
ERC discipline:
  • LS1 Molecular and Structural Biology and Biochemistry
Industrial Leadership:
  • 5. Advanced Manufacturing and Processing
  • 5.1. Technologies for Factories of the Future
Societal Challenges:
  • 2. Food security, sustainable agriculture, marine and maritime research and the bioeconomy.
  • 2.2. Sustainable and competitive agri-food sector for a safe and healthy diet