Research lines

Biochemistry and biotechnology in foods:

• Aims to study the biochemical characteristics of food components and their relationship to food quality;
• Food production by biotechnological processes.

Extraction, characterization and application of bioactive compounds in Foods:

• Aims to develop and apply methodologies for extracting and obtaining bioactive compounds of animal and plant origin.
• Evaluate the functionality of bioactive compounds and apply them to the development of foods of importance to human health.

Microbiology and Food safety:

• Study the effects of nutrients, toxins, additives and other components on food quality and safety;
• Study microbiological aspects applied to food.

Quality and Innovation in Derivative Processing of Animals, Vegetables and Waste:

• Aims to research the effects of various factors on the quality of products and by-products of animal origin, such as: feeding, genetics and slaughter procedures;
• Studying crop-related factors in the quality of food of plant origin;
• Study factors associated with processing and storage in the quality of food of plant and animal origin;
• Adding value to food waste.