NUTRITION AND FOOD SCIENCE

University of Granada |
NUTRITION AND FOOD SCIENCENUTRITION AND FOOD SCIENCE
|

Research group AGR-141

Seria Foods, Nutrition and Health.
 
Coordinator: Mª Dolores Ruiz López mdruiz@ugr.es
 
GROUP MEMBERS
 
UNIVERSITY LECTURER OR PROFESSOR DEGREE EMAIL ADDRESS
Artacho Martín-Lagos, Reyes Doctor rartacho@ugr.es
Blanca Herrera, Rosa María Doctor rblanca@ugr.es
Cabrera Vique, Carmen Doctor carmenc@ugr.es
García Estepa, Rosa María Doctor rgestepa@ugr.es
García-Villanova Ruíz, Belén Doctor belenv@ugr.es
Giménez Martínez, Rafael Doctor rafaelg@ugr.es
Guerra Hernández, Eduardo Doctor ejguerra@ugr.es
López García de la Serrana, Herminia Doctor herminia@ugr.es
Martin García, Tarsicio Otro Grado g2410257@ugr.es
Mesías García, Marta Doctor mmesias@ugr.es
Muros Molina, José Joaquín Doctor jjmuros@ugr.es
Navarro Alarcón, Miguel Doctor nalarcon@ugr.es
Olalla Herrera, Manuel Doctor olalla@ugr.es
Quesada Granados, José Javier Doctor quesadag@ugr.es
Rufián Henares, José Ángel Doctor jarufian@ugr.es
Samaniego Sánchez, Cristina Doctor csama@ugr.es
Villalón Mir, Marina Doctor marinavi@ugr.es
LINEAS DE INVESTIGACIÓN
 
  • Functional food. Development of dairy products with probiotic effect from goat milk.
     
  • Physico-chemical and nutritional characterization of extra virgin olive oil.
     
  • Characterization, quality control and nutritional implications of alcoholic beverages.
     
  • Nutritional study of elderly population: nutritional risk and food planning
     
  • Nutritional studies in different population groups.
     
  • Evaluation of mineral levels in food and human body: bioavaliablity study.
     
  • Identification, bioabailavility and effects in the organism of natural compounds and those developed in the food processing.
     
  • Evaluation and control of technological treatments on food constituents.
     
  • Effect of technological and culinary processing on quality, toxicity and nutritional aspects of food