OTC

Food Science and Technology Area (TA)

Research focused on the study of food quality characterization including the physical, chemical and biochemical bases; food microbiology and biotechnology; obtaining, bioavailability and evaluation of functional ingredients in food; nutrigenomics; food safety; development of new products and technological processes in the food industry and development of advanced analytical techniques.
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Acronym Qualification Program Principal Investigator Start date End date
PLASTEXAGL2017-89257-P. Analysis of plastic migrants using advanced analytical techniques combined with alternative extraction techniques in agri-food samplesExcellenceMiguel Ángel Rodríguez Delgado
01/01/201831/12/2020