Plant cell wall degrading enzymes (PCWDEs) produced by filamentous fungi have many industrial applications. Using Aspergillus nidulans as a genetic model system, our group conducts basic research on gene function and regulation as well as the characterization of unconventional protein secretion and sugar uptake/utilization to generate knowledge that could be used for the optimization of the production and secretion of PCWDEs. To this end we are using transcriptomics to elucidate components and regulatory mechanisms involved in the deconstruction and utilization of pectin.

The research group of non-conventional yeasts started in 2010 with the participation of Dr. Paloma Manzanares and Dr. Carmela Belloch. Currently, the IP is Dr. Carmela Belloch. Our research focuses on biotechnological and genetic characterization of food-relevant non-Saccharomyces yeasts. Yeast ecology and evolution along food production processes is a strong theme or research in our group as well as the study of genes and enzymes involved in aroma production for selection of yeasts as starter cultures.

The aim of the group's scientific activity is the development of rapid antibody-based analytical methods for the determination of chemical residues (pesticides, plant growth regulatores, additives, antibiotics), toxins and organic contaminants in food and environmental samples. In close colaboration with the group "Synthesis of molecules for biotechnological aplications" of the Organic Chemistry Department of the Universitat de València (http://www.haptens-antibodies.com) we aim at contributing to guarantee food quality and safety by the generation of antibodies of high affinity and specificit

The study of physiology, genetics and ecology of lactic acid bacteria in the gastrointestinal and food environments, with the aim of establishing and optimizing their role in human health, industrial processes and food quality.

The group has a long and extensive experience in the chemical, biochemical and instrumental analysis of protein foods, especially meat and meat products, and more recently fish. Researchers from diverse backgrounds, including food (bio)chemistry, flavour chemistry, food quality, sustainable processing, and food by-product value adding are included. Studies the biochemical mechanisms involved in food processing with a view to improving the sensory quality and nutritional value. Worldwide pioneer in the purification and characterization of muscle and microbial.

The group is placed into the Food Biochemistry field, mainly in the study of proteins, metabolites (small molecule) and associated cellular processes of both animal and vegetal food matrices. This includes the study of the biochemical reactions responsible for the transformation of muscle into meat and the development of new strategies for the detection of food fraud. The group also has a solid scientific background in the study of vegetal foods, with special emphasis in the elucidation of new antioxidant metabolites derived from both mandarin and pomegranate juice.

The group of Physiology, Postharvest Pathology and Biotechnology dedicates its activity to the study of the quality of the fruit and its maintenance during postharvest storage. In our research projects, we use different multidisciplinary approaches and strategies to understanding the physiological and molecular mechanisms related to fruit quality during post-harvest. We also address the development of storage technologies to prevent or reduce postharvest losses caused by physiological and pathological disorders, and to reduce the mycotoxin levels in fruit.

Research into the interactions between the gut microbiome, diet and the human organism and their influence on the health status and the development of pathologies related to diet and stress, in order to improve and personalise the prediction and prevention of these pathologies. Selection of a new generation of probiotic bacteria and bio-therapeutic products and evaluation of their efficacy and mechanisms of action on the immune and neuroendocrine system, whereby they can contribute to reducing the risk of developing pathologies such as obesity and its comorbidities and depression.

Design, development and biochemical, physico-chemical and nutritional assessment of value-added cereal-based goods. Research is tackled by means of a basic approach for chemically understanding the functionality of cereal constituents in complex matrices. The fundamental information is focused/oriented to the achievement of end cereal products easily transferred and exploited by the related industry. This integrated global approach is devoted either to generate basic knowledge or to transfer obtained results efficiently to the industry.

Trace Elements group performed since 1990 integrated assessments of risk/benefit associated with the presence of toxic trace elements and their chemical species in foods, being remarkable the research conducted for arsenic and mercury. The group works in various fields: development of analytical methods, characterization of trace elements in food consumed by the population, intake assessment, bioavailability studies using in vitro models, studies of uptake and intestinal transport, evaluation of the toxic effects on the gastrointestinal tract of toxic elements.