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Lecture of  Paloma Celada Rodríguez Ph.D. Thesis: Effects of consumption of modified meat products on overweight and dyslipidemic subjects. Directors: Drs Drs Francisco J. Sánchez Muniz, Begoña Olmedilla Alonso and Francisco Jiménez Colmenero. Date: 5 June 2017, 12:00 a.m. Place: Cofares hall in the Aulario Building, Pharmacy Faculty, Complutense University of Madrid

The research conducted jointly by the groups “Chemical Modifications in Processed Foods – CHEMPROFOOD” and “Metabolism and Bioactivity of Phytochemicals – BIOCELL” of the Institute of Food Science and Technology and Nutrition (TICAN) has been selected as the cover of the March issue of the scientific publication Food and Function (Royal Society of Chemistry). The […]

Three researchers belongin to ICTAN-CSIC, Pilar Montero García, M. Carmen Gómez-Guillén and M. Elvira López-Caballero, in collaboration with Gustavo Barbosa Cánovas (Professor in Washington State University), have edited the book entitled “Edible Films and Coatings: Fundamentals and Applications”, published by CRC Press, Taylor and Francis Group. This book covers the latest novelties in research conducted […]

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining the underlying microbiology and the specific characteristics of a wide variety of fermented foods and their effects in health and disease.   Awareness of the link between diet and health drives growth […]

Elena Pérez López will have the dissertation of her PhD thesis: “Improvement of the functionality of soybean Okara by simultaneous treatment with high hydrostatic pressure and food-grade enzymes” Supervisors: Pilar Rupérez Antón e Inmaculada Mateos-Aparicio (ICTAN-CSIC y UCM) Date: Monday February 13th 2017, 11:30 pm Location: School of Pharmacy, Universidad Complutense of Madrid, “Aula del […]

The book “Las Legumbres” (Legumes) of Catarata’s Popular Science Collection from CSIC has been launched on the eve of the Global Pulse day, 18th January 2017. More than 40 scientists from CSIC, Universities and renowned chefs have participated in the book coordinated by Drs. Alfonso Clemente and Antonio M. de Ron. This book, an outcome […]