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 100 grupos de investigación work in this area
Grupo Descripción
Chlorophylls and Carotenoids in Foods

The Group focus the research activities on coloured foods, ingredients and additives.

FLAVOUR CHEMISTRY, ORAL PHYSIOLOGY AND FOOD SENSORY PERCEPTION GROUP (FlavorSen)

The group addresses different aspects related to the chemistry of the molecules responsible for t

LABORATORY FOR FLAVOUR ANALYSIS AND ENOLOGY (LAAE-Rioja)
Microbiology and Quality of Fruit and Vegetables

The group has a multidisciplinary approach with a strong background in microbiology and quality o

Biotecnology and postharvest quality

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

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

Food Traceability and Quality (SEXIA)

Relationship between chemical composition and flavour.

Functional Food Ingredients

Consolidated group in the UAM: one Full Professor, six University Professors, five Contracted tea

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

A total of 196 proyectos belong to this area
Proyecto Instituto URL
APLICACIÓN DE PROCESOS INNOVADORES PARA LA MEJORA DEL AOVE (PROYECTO INNOLIVA HUELVA) INSTITUTO DE LA GRASA
Flat Bread of Mediterranean area; INnovation and Emerging process and technology INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
Evaluating the impact on/by gastro-intestinal (GI) tract microbiomes (human and domestic animal) in assessments under EFSA¿s remit INSTITUTO DE INVESTIGACION EN CIENCIAS DE LA ALIMENTACION
Evaluating the impact on/by gastro-intestinal (GI) tract microbiomes (human and domestic animal) in assessments under EFSA¿s remit INSTITUTO DE INVESTIGACION EN CIENCIAS DE LA ALIMENTACION
Evaluating the impact on/by gastro-intestinal (GI) tract microbiomes (human and domestic animal) in assessments under EFSA¿s remit INSTITUTO DE PRODUCTOS LACTEOS DE ASTURIAS
Obtención de componentes bioactivos a partir de los subproductos del olivo. INSTITUTO DE HISTORIA
Estudio observacional de la asociacion del consumo de polifenoles de la dieta y la salud neurovascular INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS Y NUTRICION
DESARROLLO DE UN MÉTODO METABOLOLIPIDÓMICO DE DETERMINACIÓN DE MEDIADORES LIPÍDICOS PRO- RESOLUTIVOS EN TEJIDOS GRASOS. INSTITUTO DE LA GRASA
Producción de aceite en la biomasa: ingeniería metabólica para la acumulación de triacilgliceridos en tejidos vegetativos (PlusOil). INSTITUTO DE LA GRASA
Consolidación de la línea de investigación en Biomedicina de Sistemas: estudio computacional de signos clínicos con datos single-cell. CENTRO NACIONAL DE BIOTECNOLOGIA
There are no investigadores related to this area
Investigador Grupo
JUAN FERNANDEZ-BOLAÑOS GUZMAN JUAN FERNANDEZ-BOLAÑOS GUZMAN
MICAELA S.S. CARVAJAL ALCARAZ MICAELA S.S. CARVAJAL ALCARAZ
PEDRO BECA CARRETERO PEDRO BECA CARRETERO
WALTER RANDAZZO WALTER RANDAZZO
RUFINO JIMENEZ DIAZ RUFINO JIMENEZ DIAZ
JOSE ANTONIO ALVAREZ SALGADO JOSE ANTONIO ALVAREZ SALGADO
OSWALDO JESUS HERNANDEZ HERNANDEZ OSWALDO JESUS HERNANDEZ HERNANDEZ
ANA MARIA HERRERO HERRANZ ANA MARIA HERRERO HERRANZ
M.TERESA REQUENA ROLANIA M.TERESA REQUENA ROLANIA
MARIA DESAMPARADOS LOPEZ RUBIO MARIA DESAMPARADOS LOPEZ RUBIO

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

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