The term "Foodomics" was first defined in an SCI publication by our research group (J. Chromatogr. A 1216 (2009) 7109; Anal. Chem. 84 (2012) 10150). At the Foodomics Laboratory, we develop and use massive analysis techniques (transcriptomics, proteomics, metabolomics) to investigate aspects of food and nutrition that were unapproachable until a few years ago (including bioactivity, food safety and quality at the molecular level).

The group is a reference in the study of dairy fat with extensive experience in the characterization of lipid compounds both in food and biological matrices.

Food Bioscience group works to contribute to food security and sustainable nutrition and health by applying the concepts of bioeconomy and co-creation.Products under development meet the sensory, nutritional and food safety demands of consumers. We focus our attention in all aspects from food to molecular biomarkers and back. Our final aim is to develop healthier enjoyable foods and drinks for a better health providing enough scientific knowledge for supporting their health claims.

The BIOVEG research group developed characterization studies on bioactivity, bioaccesability and bioavailability of constituents of plant tissues, that can be used as functional ingredients. It also conducts studies on the use of methods of non-thermal processing of food, for better conservation ensuring their safety and improving the bioavailability of bioactive compounds (design functional foods). Also BIOVEG is performing studies about plant tissue structure changes due to processing (traditional or non thermal processing) and the bioactive compounds bioavailability.

The group studies the influence of dietary components (i.e. polyphenols) on the oral and gut microbiome and their impact on human health, including digestive function and neurodegenerative diseases. The group has developed a portfolio of omics and bioinformatics tools for the characterisation of the microbiome and its metabolic functionality.

Incorporate the gut microbiota in the evaluation of the benefits or risk effects of the components of the diet, including ingredients and food additives. Use models of interaction between the microbiota and the intestinal epithelium.

Activities related to the study of healthy components of food and by-products from food industry, his modifications and his application to obtain new sources of food ingredients. Activities related to the study of antinutritional factors in vegetable food. Activities related to the study of melatonin and its relation with antioxidative stress Activities related to characterization of vegetable extracts with high antioxidant activity obtaining form different vegetable sources

We use an interdisciplinary approach to study the impact of diffuse pollution on continental water resources and aquatic ecosystems in the context of global change. We are working on identifying and modelling any possible resulting stresses and impacts by nitrogen and phosphorous compounds on surface water and groundwater bodies and the biological communities that inhabit them.

The Research Group on Intelligent Robots and Systems (ROMIN) is a multidisciplinary team dedicated to study and develop all the technologies involved in the design and construction of robots for various applications. So its activities covers aspects ranging from more theoretical fields, such as kinematic or dynamic modeling, advanced control algorithms or perception, to more applied areas such as mechanical design, manufacturing, or predesign sensing industry.

On-demand autonomous mobility, Self-driving vehicles and cooperative maneuvers: Navigation, decision an control algorithms, sensor fusion, localization, mapping and V2X communications