Chemistry of Marine Products
The Chemistry of Marine Products Group at IIM, also known as QPM, brings together three fundamental pillars in order to supply the best seafood products.
Quality, safety and nutritional value. Nutrition is one of the key functions of life, and the ocean plays a fundamental role in supplying products for a balanced diet.
However, guaranteeing the quality of these products is a complex but highly important task. IIM-CSIC, through its Chemistry of Marine Products Group (QPM), works on the development of new methods to preserve the original quality of the product. Its research work pays special attention to the chemistry and biochemistry of products, to potential alterations during processing and preservation, and to their potential impact on the health of those who consume them.
As a result, the group can provide new solutions to preserve product quality during processing through the use of high pressure and the addition of natural antioxidants. It also relies on proteomics to study food allergies and parasites, such as anisakis, as well as the immune response they induce. In addition, the QPM group focuses on the study of polyunsaturated fatty acids and their impact on both human and livestock metabolism and health.
The group has also developed various proteomics and lipidomics platforms to study the relationship between seafood consumption and human health.
Members
Ines Cobos Malpesa
Ingrid Fernandez Fortes
M.isabel Medina Mendez
Lorena Barros Tajes
Lucia Mendez Lopez
Luis Freiria Martinez
M.jesus (Chus) Gonzalez Perez
Manuel Pazos Palmeiro
Marcos Trigo Trigo
Maria Salome Lois Romero
Monica Carrera Mouriño
Patricia Lopez Sanchez
Paula Borrajo Bastero
