Ciencia y Tecnología de Alimentos

Centers and institutes

Research groups

CSIC Service units

Ongoing projects

A total of 8 institutos work in this area
A total of 96 grupos de investigación work in this area
Grupo Descripción
Quality, Safety and Bioactivity of Plant Foods

The research group includes scientists who cover fundamental and applied reasearch on quality, sa

Molecular engineering of enzymes

The work of our laboratory focuses on the study of protein structure-function relationship for a

Biotecnology and postharvest quality

Multidisciplinar research group with a wide experience in Postharvest Physiology and Technology a

Microbiota, food and health

The research group was created in 2016 with the aim to deepen on the study of the role of human i

Analysis and chemometric of animal fats.

The intake of animal products, especially meat products, constitutes a considerable and important

Chemistry and Technology of Table Olives

The team includes chemists (Brenes, García, Romero) and microbiologists (Medina, posdoc contract

Minerals in Human Metabolism and Nutrition

This research group has got consolidated expertise in the study of the effects of minerals on met

Vegetable Protein

Promoting, guiding and strengthening scientifc and technological research in plant foods and food

Molecular Biology of Gram-positive Bacteria

In recent years the team currently directed by Drs Paloma López and Gloria del Solar has focused

Innovation in Oenology (InEnol)

The research group InEnol has focused on the study of techniques that improve the quality of wine

A total of 222 proyectos belong to this area
Proyecto Instituto URL
Optimización y validación de la producción de probióticos de nueva generación para la obesidad. INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
Mejora de propiedades de interés biotecnológico INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
NeoHealth - Uso de antibióticos, microbiota INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
Estudio de distintos procedimientos de estabilización de aceites y proteínas de origen vegetal para ser empleados como análogos de carne en productos cárnicos más saludables, seguros y sostenibles. INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS Y NUTRICION
Evolución de la infección por SARS-CoV-2 en pacientes pediátricos con afectación digestiva: estudio del microbioma e inflamación intestinal. INSTITUTO DE PRODUCTOS LACTEOS DE ASTURIAS
DEVELOPMENT AND APPLICATION OF SYNTHETIC MICROBIOTA STARTER CULTURES FOR THE MANUFACTURE OF TRADITIONAL CHEESES AIMED TO INCREASE QUALITY AND SAFETY INSTITUTO DE PRODUCTOS LACTEOS DE ASTURIAS
NOVEL STRATEGIES FOR PERSISTENT AND EMERGENT ARTHROPOD PEST MANAGEMENT ON VINE AND THEIR IMPACT ON THE GRAPE QUALITY INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO
NEW PROTEIN DOCKING METHODOLOGY FOR THE INTERPRETATION OF GENETIC VARIANTS RELEVANT FOR HUMAN HEALTH INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO
YEAST EXTRACELLULAR VESICLES IN WINEMAKING INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO
ISOLATION OF QUINOA AND CHIA CO-PRODUCTS FOR THE REPLACEMENT OF CRITICAL NUTRIENTS IN CEREAL FOOD FORMULATION. TECHNOLOGICAL AND NUTRITIONAL STUDY INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
There are no investigadores related to this area
Investigador Grupo
GUILLERMO RODRIGUEZ GUTIERREZ GUILLERMO RODRIGUEZ GUTIERREZ
SARA MARIA JARAMILLO CARMONA SARA MARIA JARAMILLO CARMONA
ANA BELEN FLOREZ GARCIA ANA BELEN FLOREZ GARCIA
DAVID ALVAREZ CILLEROS DAVID ALVAREZ CILLEROS
JUAN ALFONSO SALAZAR MARTINEZ JUAN ALFONSO SALAZAR MARTINEZ
NEREA MUÑOZ ALMAGRO NEREA MUÑOZ ALMAGRO
JAVIER TELLO MORO JAVIER TELLO MORO
ANTONIO JAVIER BORDERIAS JUAREZ ANTONIO JAVIER BORDERIAS JUAREZ
ANGELA SANCHEZ PRUDENCIO ANGELA SANCHEZ PRUDENCIO
LAURA ISABEL GARCIA PETEIRO LAURA ISABEL GARCIA PETEIRO

Mapa con los institutos del Área de Ciencia y Tecnología de Alimentos

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