Protein Foods

The group has a long and extensive experience in the chemical, biochemical and instrumental analysis of protein foods, especially meat and meat products, and more recently fish. Researchers from diverse backgrounds, including food (bio)chemistry, flavour chemistry, food quality, sustainable processing, and food by-product value adding are included. Studies the biochemical mechanisms involved in food processing with a view to improving the sensory quality and nutritional value. Worldwide pioneer in the purification and characterization of muscle and microbial. It¿s outstanding the knowledge of proteolysis, and the generation of bioactive peptides and taste peptides from natural processes in meat and fish as well as controlled hydrolysis. Also the extensive experience on lipolysis and flavor chemistry of meat and meat products, especially in the study and identification of aroma compounds.