The research field of the group is centred on the study of metallic materials with high added value, particularly biodegradable and biocompatible composites for implants. The multidisciplinarity of these topics enhances the collaboration between AVANZA group and researchers from other research laboratories, technological institutes and hospitals through coordinated projects, and with the industry.

This team comprise researchers with a multidisciplinary background (microbiologist and chemistry). Thus, the techniques available to the Research Group cover different subfields within the Area of Science and Technology of Foods. Among others may be mentioned the following: Classical Techniques Microbiology, Molecular Biology, Analytical Chemistry, Biochemistry, Omics, Food Technology fermented, optical and scanning microscopy, statistical, and predictive microbiology.

The team includes three chemists (Brenes, García, Romero), one biochemists (Medina) and one food technologist (Ramírez). The team has investigated together for over 15 years and has worked with other teams of Instituto de la Grasa, University of Seville, IFAPA, and research centers in the USA, Italy, Turkey, Peru and Algeria.

The main activity of this group is the development, optimization and proposition to regulation agencies, of analytical methods to guarantee the quality and purity of olive oils.

Our research activities are focused on Human Nutrition in order to understand the role of nutrients on health and how to prevent disease. Our know-how and expertise are mainly devoted to the feeding acute phase (postprandial metabolism). It joins different points of view, from metabolism to genomic. Fatty food and feed ingredients bioactivity evaluation in postprandial human models, including healthy subjects and patients with any metabolic-related pathology.

Study of dietary lipid components that can improve health and prevent diseases. - Characterization of fatty foods (special attention to olive and argan oils). - Activity of foods and ingredients on lipid metabolism, insulin resistance and its deleterious effects (oxidative damage and inflammation, diabetes, atherosclerosis, cancer, Alzheimer's). - Analysis and obtaining of bioactive components. Phenolics (hydroxytyrosol and oleuropein), triterpenes (oleanolic, maslinic, ursolic, betulinic, uvaol and erythrodiol), mannitol, squalene, etc.

Promoting, guiding and strengthening scientifc and technological research in plant foods and food products/byproducts in accordance with criteria of diversification and enviromental protection. Vegetable Protein Group provides expertise in the development of methods for protein hydrolysates and high protein fractions production with specific biological activity. Partners involved in biotechnology and food production or the development of new technologies applied to nutrition are welcome to establish partnerships and jointly develop new formulations based on bioactive peptides.

The research group "Re-use of By-products and Treatment of Wastes and Wastewaters" of the "Instituto de la Grasa" (CSIC) of Seville develops since 1986 various lines of research related to the reuse and treatments of wastewaters and solid wastes from food processing industries.

Currently, the bakery sector faces important challenges within a scenario of continued loss of turnover and modification of distribution channels. This requires an important scientific-technical effort to implement the use of new raw materials, ingredients and microbial initiators that naturally provide unique properties and obtain maximum use in the design of innovative products.

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