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

Molecular Biology of Gram-positive Bacteria

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

Vegetable Protein

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

Lactic Acid Bacteria and Probiotics Laboratory

The study of physiology, genetics and ecology of lactic acid bacteria in the gastrointestinal and

A total of 222 proyectos belong to this area
Proyecto Instituto URL
COMPREHENSIVE APPROACH TO PREVENT NOROVIRUS CONTAMINATION ALONG THE FOOD CHAIN INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
Desarrollo de productos de panificación saludables con alto contenido de compuestos bioactivos y capacidad antioxidante a partir de harina de granos andinos germinados. INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS Y NUTRICION
EFFECT OF DIET AND GUT MICROBIOTA ON COW`S MILK PROTEIN ALLERGY RESOLUTION IN INFANCY INSTITUTO DE PRODUCTOS LACTEOS DE ASTURIAS
RELATIONSHIP BETWEEN WINE CONSUMPTION, DIET AND MICROBIOME MODULATION IN ALZHEIMER¿S DISEASE IN A COHORT FROM LA RIOJA (SPAIN) INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO
Diagnostic test SARS-CoV-2 and surrogate biological standard for sanitization validation INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
El IATA hacia la industria. Explotación de resultados y gestión de capacidades desde su Unidad de Transferencia del Conocimiento. INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
Optimización y validación de la producción de probióticos de nueva generación para la obesidad. INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
NeoHealth - Uso de antibióticos, microbiota INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
Mejora de propiedades de interés biotecnológico INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS
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
There are no investigadores related to this area
Investigador Grupo
ARANZAZU GARCIA BORREGO ARANZAZU GARCIA BORREGO
WALTER RANDAZZO WALTER RANDAZZO
MONICA VENEGAS CALERON MONICA VENEGAS CALERON
PEDRO DIAZ VIVANCOS PEDRO DIAZ VIVANCOS
FRANCISCO PEDRERO SALCEDO FRANCISCO PEDRERO SALCEDO
MONICA CARRERA MOURIÑO MONICA CARRERA MOURIÑO
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

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

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