Lipid Modificacions in Foods

The group of Lipid Modifications in Foods studies changes in lipid composition and chemical transformations of lipids during the processing and storage of oils, fats and foods. Our research lines deal with technological, chemical and analytical aspects of lipids and tackle three principal subjects: "Oil Procesing: Extraction and Refining of Oils", "Lipid Oxidation and Antioxidants" and "Frying of Foods".

Main specialization

Área de investigación:

Ciencia y Tecnología de Alimentos

Disciplina ERC:

LS - LIFE SCIENCES
LS9 Applied Life Sciences and Non-Medical Biotechnology

Industrial Leadership:

5. Advanced Manufacturing and Processing
5.1. Technologies for Factories of the Future

Societal Challenges:

2. Food security, sustainable agriculture, marine and maritime research and the bioeconomy.
2.2. Sustainable and competitive agri-food sector for a safe and healthy diet