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DEPARTMENT OF BIOACTIVITY AND FOOD ANALYSIS
BIOACTIVE GASTRONOMY GROUP
FOOD ALLERGY GROUP
FOOD BIOSCIENCE GROUP (BIO)
GROUP OF FOOD LIPID BIOMARKERS AND HEALTH (BLAS)
GROUP OF DEVELOPMENT AND INNOVATION IN ALTERNATIVE PROTEINS
GROUP OF LIPIDS
GROUP OF MOLECULAR NUTRITION AND METABOLISM (NUTRIMOL)
GROUP OF FOOD PROTEINS
GROUP OF CHEMISTRY AND FUNCTIONALITY OF CARBOHYDRATES AND DERIVATIVES (PREBIOIN)
FOODOMICS GROUP
DEPARTMENT OF BIOTECHNOLOGY AND MICROBIOLOGY
Functional Biology of Lactic Acid Bacteria (BFBL)
Wine Applied Biotechnology (BEA)
Phytochemistry and Functionality of Plant Products (BIOVEG)
Microbiology and Biocatalysis (MICROBIO)
FLAVOUR CHEMISTRY, ORAL PHYSIOLOGY AND FOOD SENSORY PERCEPTION GROUP (FlavorSen)
DEPARTMENT OF PRODUCTION AND CHARACTERIZATION OF NOVEL FOODS
Functional Food Ingredients (INGREEN)
Agro Chemistry (AGRIFOOD)
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BAT. Bioanalytical Techniques Unit
Novalindus Platform
Metabolomics Platform
Dynamic Gastrointestinal Simulator (SIMGI)
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Alimentos Funcionales en Aplicaciones Culinarias
Análisis Sensorial de Alimentos
Ciencia y Tecnología de Productos Lácteos
Introducción a las Técnicas Ómicas y su Aplicación en Ciencia y Tecnología de los Alimentos
Microbiota Intestinal, Probióticos y Salud
Prebióticos. Últimos avances en su obtención, análisis y evaluación de la bioactividad.
Probióticos y Prebióticos: Impacto en la Salud
Tendencias Actuales del Análisis Instrumental de Alimentos
Tendencias Actuales de la Investigación Enológica
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