Relationship between chemical composition and flavour. Emergent techniques for food characterization.

Improvement of plant oils production and quality, not only in their nutritional characteristics but also in their organoleptic and technological properties, as well as studies on their authenticity using DNA molecular markers. To achieve that, genomic, molecular, biochemical, and metabolic approaches are performed.

Characterization of the biosynthetic pathways of the components that determine the organoleptic and nutritional quality of plant foods, the assessment of changes going on during processing and conservation, and the development of technologies to improve the quality of the food.

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 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.

Our group studies the physical and sensory properties of foods to find out how they are related to quality, perceptions and acceptability to consumers. We try to develop new formulations through an understanding of the contribution that each ingredient/component makes to the food's rheological, thermal and mechanical properties and the relations between these and its structure. We investigate the technological functionality of ingredients, the changes that take place during different types of processing and storage, and their relation to sensory properties.

Development of new materials, mixtures, structures and coatings for packaging applications that improve food stability and reduce environmental impact. Characterization of the functional properties of packaging materials with especial attention to food/package interaction issues (permeation, sorption, scalping, migration, release). Study, development and design of new packaging technologies including Modified atmosphere packaging (MAP) and active and intelligent packaging (smart packaging).

The ancient civilizations of Egypt and Syro-Mesopotamia are the foundations of our modern world. To discover and understand these unique cultures constitute an intellectual challenge. It was more than five thousand years ago in the valleys of the Nile and the Euphrates where humanity learned to live in cities, invented writing, and where the first civilizations developed.