Coordinator: Dr. Antonio Miguel Gálvez del Postigo Ruiz (agalvez [arroba] ujaen [punto] es) |
This research group studies food microbiology to improve food safety and quality. It develops food bio-conservation methods based on the use of natural antimicrobial substances and new non-aggressive food processing technologies, such as high pressure. The research also addresses the influence of olive oil on gut microbiota.
Research lines:
- Food bio-conservation
- Food processing by high hydrostatic pressure
- Antimicrobial agents (antibiotics, biocides, etc.)
- Gut microbiota and olive oil
- Fermented food
- Microbial ecology
- Food safety
Spanish website: https://bit.ly/2CnUrpC