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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
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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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