Food Biochemistry
The importance of seafood products in the nutrition of our communities, together with the impact they may have on the environment, calls for actions that increase their safety for consumption while reducing their ecological cost.
The Food Biochemistry Group at IIM-CSIC works on the development of tools and bioprocesses to demonstrate that it is possible to achieve a sustainable, responsible and resilient fisheries sector by promoting the full use of discards and fishery by-products and by developing tools based on molecular markers to improve their traceability and authenticity. With this aim, the Food Biochemistry Group conducts research around three main lines of work.
The first line focuses on developing analytical tools that make it possible to identify and quantify marine organisms through molecular genetic markers and thus control the traceability and labeling of seafood products. The group contributes to improving the traceability and sustainability of seafood products by developing tools to prevent food fraud.
The second line seeks to develop bioprocesses to add value to fishery discards and by-products. In this way, the group aims to obtain bioactive compounds, such as collagen, chitin or fish protein hydrolysates, which are useful in various industrial applications.
Finally, the third and equally important line of work consists of developing electronic tools and infrastructures to quantify total catches and analyze the optimal spatio-temporal conditions that contribute to greater effectiveness in fishing strategies.
Members
Ana Cristina Sanchez Diaz
Begoña Correa Garcia
Elena Pazo Malvido
Graciela Ramilo Fernandez
M.carmen Gonzalez Sotelo
Maria Blanco Comesaña
Marta Perez Testa
Noelia Sanz Pereira
Patricia Ramos Ariza
