THE THREE PILLARS THAT CONSTITUTE THE STRUCTURE OF CHEMISTRY OF MARINE PRODUCTS ARE QUALITY, SAFETY AND NUTRITIONAL VALUE. OUR GROUP DEVELOPS ITS RESEARCH WITH THE AIM OF PROVIDING THE CONSUMER WITH THE BEST FOOD PRODUCTS FROM FISHERIES AND AQUACULTURE.
The group of Chemistry of Marine Products started its trajectory more than three decades ago. Its activity has been focused on the chemical constituents of seafood. Throughout this period, a special stress has been accorded to the chemical constituents’ changes during different processes and storage conditions, as well as on their effects on quality, safety and nutritional value of the corresponding product, and consequently, on human health.
In agreement with the strategic working plan established, the scientific activity carried out has been focused on: i) the research on the molecular mechanisms of polyunsaturated fatty acids effects on different kinds of pathologies such as metabolic stress, ii) the evaluation of the lipid and protein oxidation of marine products during storage, and iii) the search and employment of new and advanced strategies for inhibiting the seafood damage, such as high-hydrostatic pressure, natural antioxidants and antimicrobials addition and slurry (or liquid) ice. Additionally, wide progress has been developed on iv) employment of proteomics technologies for the study of fish allergies in human beings, and v) the identification of microorganisms responsible for spoilage of marine seafood.
Furthermore, different proteomic and lipidomic platforms have been developed for studying the relationship between seafood consumption and human health. A special attention has been given to studies in collaboration with aquaculture industries focused on the development of new formulations and sustainable diets to be provided to cultivated species to enhance its quality as well as the welfare of such cultivated fish species.