Consolidated group in the UAM: one Full Professor, eight Associated Professors, 2 assistants Professor. In addition, it has international and Spanish phD students and 2 postdoctoral researchers. The group coordinates official studies (Degree on Food Science and Technology, Master in New Food and Doctorate in Food Sciences) and collaborates in other degrees (Human Nutrition and Dietetics). It takes part in relevant projects of local, national, and EU Framework Programs.It works on transfer of technology through industry-university contracts, through the UAM Foundation.

The research group started with the beginning of the research activities at the ICVV in January 2009. At present, three staff scientist are members of the group, in addition to one staff technicians. The rest of the group members is maintained thanks to the public calls for personnel formation, or hired using funds from national and international research project or contracts. Our group uses genetic and genomic tools and resources to study the reproductive development in grapevine, aiming to generate useful information to increase quality in grape production and grapevine breeding.

Our group is focus on precision viticulture and applying new technologies in viticulture

The Vitis CIDA team deals with many aspects related to the viticultural production within the context of Sustainable Agriculture: the effect of both the environmental conditions and the cultivation techniques on the vineyard.

Our group specialises on wine yeast biotechnology. We have experience in genetic engineering, molecular biology, genomics, transcriptomics, and quantitative analysis of wine yeast metabolism. The group was constituted in 2008 when two researchers with a long experience in microbiology and food biotechnology joined the institute (ICVV). In relation with wine biotechnology, the IP has experience in basic and applied studies on yeast autolysis, mannoprotein release, and genetic improvement (both genetic engineering and conventional genetic improvement).

The research work of the group focuses on Molecular Biology of lactic acid bacteria and other microorganisms of oenological relevance, and the overall objective is to generate knowledge as well as obtaining biotechnological applications.

Whole study about knowledge, control and improvement of winemaking and ageing processes. Contribution to quality, health and food security.

The research group InEnol has focused on the study of techniques that improve the quality of wines and on the study of the oenological potential of minority grape varieties.

This research group is devoted to the study of moduli spaces and their relation with various geometric structures. This study involves algebraic geometry, differential geometry, topology, Lie theory, and theoretical physics. We have close connections with other international research networks: - GEAR: Representations of surface groups, Teichmüller theory and related areas. Funded by NSF. - VBAC: International research group Vector Bundles on Algebraic Curves.