Identification and characterization of genes with therapeutic significance in cancer. Establishment of causality in initiation and progress of the tumor. Validation of new therapeutic targets that might form the basis for the identification of new antitumor compounds.

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Our research group is an interdisciplinary team aimed to improve the health of consumers offering safe, of convenience and quality foods and ingredients from protein grains of interest, such as legumes, cereals and pseudocereals, and derived subproducts and coproducts of their industry using sustainable and innovative processing strategies. Novel biotechnological processes and emerging technologies are undertaken to contribute in the reduction of the onset of high prevalent chronic diseases.

Multidisciplinar research group with a wide experience in Postharvest Physiology and Technology applied to industrial sector and teaching. Stands out for its innovation capacity and application of genomic, proteomic and metabolomic techniques in order to analyze in depth the physiological and molecular characterization of the mechanisms involved in the improvement of postharvest quality of fruits. Special attention is paid to the tolerance to low temperature and adaptation of fruit to high CO2 levels.

Rheological, structural, thermal and sensorial characterization of foods in order to obtain optimized, stable and standardized textures and qualities. Optimization of the texture of fresh, processed and/or stored (refrigerated and frozen) foods using conventional and emerging technologies.

Group formed by two research scientists, a specialized laboratory technician, a hired researcher and personnel in training (BSc, MSc, curricular practices, etc.). Scientific-technical activities: Chemical and biochemical characterization and quality and functionality of plant-derived food and ingredients emphasizing in bioactive compounds (phenolic compounds, carotenoids) and beneficial health properties related to their intake.

■Obtention of bioactive compounds enriched plants from food and by-products

Research on bioactive molecules and their biotransformation emphasizing on nitrogen heterocycles, indoles and alkaloids (carbolines). In addition to investigating their presence in foods and medicinal plants, we study their activity as substrates and inhibitors of oxidoreductases, and their involvement in the generation and/or scavenging of free radicals and new toxic and bioactive agents.

This group studies relevant problems in Food Science, from an approach considering the techniques and methods of Biophysics. This group is naturally interdisciplinary, both in the questions studied and in the methodology employed. As a small and emerging group, a large part of its activity is organized around collaborative relations, mainly international.