SEAFOOD BIOCHEMISTRY

The food biochemistry research group was born in 2000, the team is formed by two researchers, Ricardo Perez Martín (Professor) and Carmen Glez Sotelo (Senior researcher), one permanent Research Assistant with a PhD degree, Maria Blanco, another Research Assistant with a Higher Degree, Graciela Ramilo (Biology), Begoña Correa García Research Assistant specialized, she has a degree in Biology, and two permanent Research assistants: Marta Pérez Testa and Helena Pazó Malvido. As Titulados Superiores contratados are working Patricia Ramos Ariza, Ana Cristina Sánchez Díaz and Noelia Sanz Pereira. Food Biochemistry fundamental lines of research are the development of methods of identification of species and authenticity, the genetic traceability of fishery products, the valorization of discards and fishery by-products as well as the study of the quality of fishery products along the food chain