Nutrinsect I+D
RECOVER PROJECT – Call: BBI-2019-SO2-R3 POR MARCHE FESR 2014/2020
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Food Science Research Institute (CIAL)
The Food Science Research Institute (CIAL) , officially inaugurated on March 24, 2011, is a joint center jointly owned by the Spanish National Research Council (CSIC) and the Autonomous University of Madrid (UAM), integrated into the Campus of International Excellence (CEI) UAM+CSIC. Between 2007 and 2014, the CIAL has defined its scope of action, configuring … Food Science Research Institute (CIAL)
Centro de Biología Molecular Severo Ochoa (CBMSO)
The CBM is a CSIC-UAM mixed research center that houses researchers belonging to the Higher Council for Scientific Research (CSIC) and the Autonomous University of Madrid (UAM). Founded in 1975, the CBM is one of the largest Spanish multidisciplinary research centers in biomedicine, with experience in molecular biology, biochemistry, genetics and genomics in several research … Centro de Biología Molecular Severo Ochoa (CBMSO)
Pedro Bonay Miarons
Leader of the Functional Glycomics group at the CBMSO-UAM. Professor at the Molecular Biology Department at the Universidad Autonoma de Madrid. The Glycosylation is the most abundant, diverse and dynamic post-translational modification in nature, generating one of the most complex biological molecules found in nature, glycans. The group has devoted the last five years to … Pedro Bonay Miarons
Diego Martín Hernández
Holds a Bachelor Degree in Food Sciences and a Master Degree in Novel Foods by UAM. His research work focuses on supercritical fluids technology and analytical techniques to identify bioactive compounds in natural materials. He has co-authored 7 publications in SCI journals.
Virginia da Cunha Borges
Holds a Bachelor’s degree in Biology and a Master’s degree in Novel Foods. PhD student in Food Science at CIAL. Her research focuses on the use of edible insects, mainly Tenebrio molitor, as bioconversor of agri-food by-products into high-value products enriched with bioactive compounds, aimed at improving both human and animal health.
Esther Rodríguez González
Holds a Master’s degree in Agri-Food Biotechnology and a Bachelor’s degree in Food Science and Technology. Currently a PhD student at CIAL in Food Science where her research focuses on the role of the insects, mainly Hermetia illucens, as a bio- conversor of agri-food by-products into high-value products enriched with bioactive compounds that benefit human … Esther Rodríguez González
Emma Cantero Bahillo
Holds a Bachelor Degree in Human Nutrition and Dietetics, as well as a Master Degree in Novel Foods by UAM, and is currently a PhD student in Food Science at CIAL working on the development and analysis of bioactive extracts derived from edible insects and saponin-rich seeds.
David Villanueva Bermejo
Holder of a PhD degree in Biology and Food Science by the UAM. Currently he is Assistant Professor in Food Science and Technology at the UAM. His line of research focuses on the value-added processing of agricultural crops and plants for the production of bioactive food ingredients using sustainable techniques, mainly supercritical carbon dioxide. He … David Villanueva Bermejo
Luis Vázquez de Frutos
Associate Professor at the UAM and research at CIAL. He has over 20 years of expertise in the bioprocessing of oil matrices within the framework of green chemistry, chemical and lipase-catalyzed reactions, purification and fractionation processes, pilot plant scaling, synthesis of structured lipids, bioactive lipids, new antioxidants, and novel foods, as well as physicochemical characterization … Luis Vázquez de Frutos
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