Identification and characterization of RNA-binding proteins and their associated RNAs that control gene expression

The group is dedicated to the analysis of aquatic systems by implementing conceptual and technological tools generated in the field of oceanography. These analyses range from the physical processes that govern water masses to the consequences they have for the biogeochemistry and for key levels for management either because they are economic resources for their contribution to biodiversity.

Activities of the research group are focused on the study of biodiversity of aquatic systems, from molecular to population levels, as well as their responses to environmental stress related to global change. The group focuses on the study of marine biogeochemical cycles in both coastal and oceanic areas.

The research is framed within the following strategic actions (EECTI) 2021-2027: 1. HEALTH: aimed at protecting the health of the population throughout the entire life cycle, especially focused on repairing the locomotor system damaged by degenerative diseases through the development and innovation of metallic materials. The group's research is supported by more than 20 years of experience. 2.

The development of new functional materials, micro- or nano-structured, with new properties and applications, is leading to new breakthroughs in many technological fields. Generally, the term "functionalisation” in describes the processes employed to modify the surface properties to obtain new functions. A successful way to afford materials new functionalities is by using surface treatments that confer the first surface layers a new composition, morphology or micro/nano structure that enables them for new applications.

MATERALIA Group maintains a leadership position at the Spanish level and an important international visibility in the field of phase transformations in steels. Its main objective is to understand the relationship among the steel processing, its structure and its mechanical properties.

This group focuses its activity on the analysis of the mechanisms and factors involved in the generation of scientific knowledge, processes of transfer of scientific and technological knowledge to the productive and social sectors and on the study of the social and economic impacts of the science. The main target fields concerned are Biotechnology, Life Sciences, Energy and sustainable technologies and Biomedical sciences. The group is also interested on foresight analysis in order to improve the scientific development of the above mentioned fields.

The group is in the Life area and partially in the intersection Life-Social Science (lines: LS1_1, LS8_2, LS9_1, LS9_4, LS9_5, LS9_6, SH2_6). - The revalorization of vegetable by-products by the characterization and isolation of their high value components using simple and economically viable processes that not require chemical treatments - The use of phytochemical profiles as new criteria for the differentiation and selection of plant-food varieties based on their overall quality - The investigation of the biological activities of phytochemicals for the development of new products in the food

The scientific interests of this group are: (1) to study the technological processes for elaboration of vegetables, mainly fermented vegetables, including chemical analyses of compounds related to fermentation and monitoring of microorganisms grown during fermentation or inoculated as starter cultures, and (2) to study all aspects related to quality and safety of final product, including the sensory and nutritional characteristics as well as the chemical changes induced by thermal treatments or by the use of additives.

This group is dedicated to the study of the carbonyl-amine and carbonyl-phenol reactions that take place during food processing and storage, with special attention to those produced because of lipid oxidation. These studies are carried out both at a basic level, with the characterization of the chemistry behind these reactions, and at a more applied level because of the implications of these reactions on food quality and safety. Our group is also dedicated to the control of these reactions by studying both inhibition of lipid oxidation and scavenging of the produced reactive carbonyls.