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