The UV research groups (GIUV) are regulated in the 1st chapter of the Regulation ACGUV48/2013, which explains the procedure for creating new research structures. They are basic research and organizational structures that result from the voluntary association of researchers that share objectives, facilities, resources and common lines of research. These researchers are also committed to the consolidation and stability of their activity, work in groups and the capability to achieve a sustainable funding.
The research groups included in the previously mentioned Regulation are registered in the Register of Research Structures of the Universitat de València (REIUV), managed by the Office of the Vice-principal for Research. The basic information of these organisms can be found in this website.
Participants
Data related to research groups featured in various information dissemination channels shall not, under any circumstances, imply a statement or commitment regarding the employment or academic affiliation of individuals associated with the Universitat de València. Their inclusion is solely the responsibility of the group directors. Updates will be made upon request from interested parties.
- Registered groups in the Register of Research Structures of the Universitat de València - (REIUV)
Reference of the Group:
Description of research activity: The research activity will focus on the following lines of research:
Development and implementation of Food Quality and Safety.
Elucidation, research and study of extracts and/or bioactive compounds of food origin.
Development of new food products.
Basic and applied research through the development and study of clinical trials in the field of pathologies associated with nutrition.
Development of new tools based on information and communication technologies (ICT) for use in food education at teaching and care level.
Anthropometric and nutritional assessment and ergogenic aids in sport.
Web:
Scientific-technical goals: - Analisis y control de alimentos
- Desarrollo de la Educacion Alimentaria como herramienta de prevencion y tratamiento de patologias asociadas a la Nutricion
- Estudio de la Nutricion en lo referente al estado nutricional y la ingesta de alimentos en grupos de poblacion y pacientes con diversas patologias
- Determinacion de nuevos biomarcadores en patologias nutricionales
- Nuevas tecnicas aplicadas en gastronomia
Research lines: - Food quality and safety.Microbiological control of food. Traceability systems and HACCP. Analyses of pollutants through liquid chromatography-mass spectrometry: study of extraction techniques, development of analytical methods, interpretation of analytical data by means of chemometric techniques.
- Study of extracts and/or bioactive compounds of food origin.Functionality and bioavailability tests in cell cultures and in vitro. Metabolomic analysis (LC-MS) and interpretation of results (Foodomics),characterisation of bioactive compounds, evaluation of stability in matrices, bioavailability in vitro of bioactive compounds.
- New products development in the agri-food industry.Design and adaptation of new food products from traditional foodstuffs, food enrichment/fortification, evaluation of the nutritional composition of food products and its improvement, study of new materials, study of stability.
- Clinical studies.Nutritional assessment/intervention:
Study of the functionality of bioactive compounds in patients with certain pathologies and/or treatments; retrospective and prospective population studies.
Design and development of food products targeted to selected population groups.
- Information and communications technology (ICT).Design of tools based on ICT in the teaching, welfare and healthcare fields.
- Assessment of anthropometric, nutritional and ergogenic aids in sport.Assessment of the body composition, the nutritional status and the effectiveness of substances that increase sports performance. Assessment and development of products aimed at ergogenic aid and high competition.
Group members:
CNAE:
Associated structure: - Institute of Material Science (ICMUV)
Keywords: - Microbiologia, contaminantes, trazabilidad, desarrollo analitico, interpretacion resultados, control de calidad
- Bioactividad, biodisponibilidad, foodomica, estabilidad, caracterización, análisis, cromatografía
- Nuevos productos, diseño, enriquecimiento, composicion nutricional, envases, biomateriales, Materiales, Implementación
- Valoracion nutricional, intervencion, patologias nutricionales, estudios in vivo, estudios in vitro
- Videos educativos, material didactico de educacion alimentaria, tecnologia de la informacion y la comunicacion, redes sociales,plataforma de divulgación
- Antropometria, nutricion deportiva, ayudas ergogénicas, aumento del rendimiento deportivo
