Study at the molecular level of the stress response of wine yeasts during their industrial use and its relevance to fermentation efficiency. The group mainly focuses on the characterisation of the oxidative stress response and its relationship with yeast longevity.
Reducing the intake of salt, saturated fats and the intake of bioactive compounds with antioxidant capacity has been shown to have a positive effect on health.
The research group has been studying the nutritional quality of food and the content of bioactive compounds in plant-based food for years.
The effect of preservation technologies on these foods is evaluated, as well as the evolution of these compounds during storage. The menus offered in collective catering in schools and institutions for the elderly are also evaluated. Finally, the nutritional status of certain groups is assessed.
