Lipids

The group is a reference in the study of dairy fat with extensive experience in the characterization of lipid compounds both in food and biological matrices. The main objective is to find scientific and/or technological alternatives to enhance the healthy properties of milk fat (such as conjugated linoleic acid (CLA), omega-3 FA and phospholipids) and to develop dairy and ruminant derived products with more added values by improving their nutritional characteristics. In recent years we have incorporated a new line of research focused on the study and characterization of the microalgae lipid fraction. Some species of these microorganisms are major producers of omega-3 fatty acids and phospholipids, components of great nutritional importance. Our group is evaluating different extraction techniques to maximize the extraction of bioactive lipids. We are also developing methodologies to improve the knowledge of this fraction with high nutritional potential in human food.