The group of Lipid Modifications in Foods studies changes in lipid composition and chemical transformations of lipids during the processing and storage of oils, fats and foods. Our research lines deal with technological, chemical and analytical aspects of lipids and tackle three principal subjects: "Oil Procesing: Extraction and Refining of Oils", "Lipid Oxidation and Antioxidants" and "Frying of Foods".

Development of new oilseeds for food and industrial applications. Study of lipids biosynthetic pathways in plants.

Study, purifiction and characterization of bioactive compounds from plant products

Industrial yeasts responsible for biotechnological processes are highly specialized organisms that have evolved under restrictive conditions in different environments manipulated by man, a subject on which the group works.

Study at the molecular level of stress response of wine yeast during their industrial use, and its role in the fermentative efficiency. The group is mainly devoted to understand the response to oxidative stress and its relation ship to yeast life span.

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 has extensive experience in food preservation processes (thermal and non-thermal) and development of new foods as well as in the detection, identification and rapid quantification of food pathogens (viruses and bacteria) based on PCR and next generation sequencing (NGS), all focused on the achievement of food safety through application of microbiological risk assessment.

Nanotechnology in the Food Area Nanocomposite Materials Development, Characterization and Processing Bioplastics for Coatings and BioPackaging Biotechnology Routes to Derive Sustainable Materials Food Quality and Safety Micro and Nanoencapsulation of Bioactives, Control Release and Cell Viability Studies Active and Bioactive Nanostructured Materials Based on Natural Products

The group approaches the study of Jewish and Islamic societies in their Mediterranean context, focusing on the impact of both religious cultures in their surrounding social and intellectual milieu through the study of their written and material manifestations. Both cultures have kept in distinctive varieties a complex symbiotic relationship including convergences and divergences. This has been partially determined by their physical proximity from the medieval period to this day.