Head of Department: Mª Ángeles del Pozo Bayón
The Department is directed to the study of the quality, safety and functionality of food, using biotechnology as a tool to achieve the different objectives. In this way, the purposes of the research groups are:
- Gut microbiota and modulation by diet, probiotics and prebiotics.
- Wine and its derived by-products: food safety, sensory quality, health biomarkers and personalized nutrition.
- The characterization and development of new functional ingredients from plants and the design of new foods through the application of new technologies.
- Study as well as control of food pathogens, and production of enzymes and microbial metabolites and their application as food ingredients and industrial catalysts.
Work Groups
