The activity of the research team is focused on the study of certain bioactive compounds present in foods of vegetal origin, such as dietary fibre and polyphenols. As distinctive characteristic, the team studies non-extractable polyphenols or macromolecular antioxidants, as a particular class of these compounds widely distributed in foods and with promising health effects.

The team includes two permanent research scientists and two doctors in permanent technical positions.

This research group has got consolidated expertise in the study of the effects of minerals on metabolism, validation of the efficacy of functional foods in humans, and in nutrigenomics related to mineral metabolism. In this multidisciplinary field of the connection between minerals with other factors, the relationships between mineral and lipid metabolism, cardiometabolic risk, insulin sensitivity, and mineral and vitamin deficiencies are included.

Multidisciplinary team with wide scientific experience and complementary capacities to carry out basic and applied research in the study of the health benefits of plant bioactive compounds.

The research team aims its research at the study of the health beneficial properties of dietary polyphenols and other boiactive compounds present in the diet. Focusing at the study of polyphenols bioavailability and metabolism, antioxidant effects, inflammation and effects on cardiovascular system and, more recently, on neurocognition and vision.

Research lines: - Carotenoids and fat soluble vitamins: analysis, nutritional status and bioavailability in humans. - Lutein: intake, biomarkers of status and visual function.

Identification and genetic improvement of bacteria, enzymes and metabolites to improve food elaboration processes

The Group ‘Innovative Processes and Food Quality’ is characterized by its experience in the use of innovative technologies for food processing. Currently, the research team is made up of two Tenured Scientists with complementary training: a PhD in Agronomical Engineering (Laura Otero) who is expert in characterization, modeling, and simulation of processes and a PhD in Pharmacy (Miriam Pérez Mateos) who is expert in food quality and development of restructured products and functional foods.

The group is made up of two research professors, one scientific researcher, four tenured scientists, and staff in training to complete doctoral theses, Master's Thesis, and Bachelor's Thesis, or to enjoy the following: JE Intro, Jae ICU, Youth Guarantee, among others. Sharing the limited technical staff available (one technician for seven researchers) is a major weakness, and hinders the execution of the experimental phase and the organization of the laboratories. The scientific research activities are related to: Valorisation of waste to obtain functional and bioactive materials.

Activity related with the quality and safety of fishery and aquaculture products. At present the main objective is centred a) in the design and development of strategies to reduce the risk of parasites present in seafood in terms of their viability and allergenicity, and b) in the development of methods to authenticate the treatments given to the fish to reduce this risk, or in the detection of fraude.