Microbiota, food and health

The research group was created in 2016 with the aim to deepen on the study of the role of human intestinal microbiota in the health of the host and how food modulates this interaction. To this aim we study the intestinal microbiota in different population groups and the effect of food and medical interventions (antibiotics , probiotics , prebiotics , etc. ) upon this microbiota. This approach allows us to identify alterations in the microbiota, or in the interaction between microbiota and food (or medical treatments ), associated with an increased risk of disease. Such alterations become then targets for the development of nutritional interventions, mainly based on the use of probiotics and prebiotics. The final aim of the Group is to increase our understanding on the trinomio microbiota- food-health in order to develop functional foods with beneficial effects.

Main specialization

Scientific Area:
ERC discipline:
  • LS9 Applied Life Sciences and Non-Medical Biotechnology
Industrial Leadership:
  • 4. Biotechnology
  • 4.1. Boosting cutting-edge biotechnologies as future innovation drivers
Societal Challenges:
  • 1. Health, demographic change and wellbeing
  • 1.01. Understanding the determinants of health, improving health promotion and disease prevention