News
May 2024
Divergent food realities
Dr. Laura Rubió participated in the round table on "Divergent food realities: an approach to a healthy and sustainable food choice" that was held at the Institut d'Estudis Ilerdens. High-quality diets consist of nutrient-dense foods with minimal added sugars, sodium, and saturated fats. Dr. Rubió presented the results of studies that demonstrate the potential of barley as an ingredient to maintain healthy eating habits.
2021
Twin-screw extrusor
The Scientific and Technical Service “Pilot Plant for Food Processing Assaigs” of the University of Lleida, directed by Professor Soliva, has received funding for the acquisition of a wet extrusion system (State Research Agency EQC2021-007427-P). The system consists of an experimental twin-screw extrusion unit equipped with sensors and equipment for the control of the dosage and the characteristics of both the mixture to be extruded and the resulting product. The extruder unit is equipped with different heads capable of texturing polysaccharide and protein-based food matrices. Professors Romero and Moralejo are part of the group requesting this infrastructure, which will be able to develop ready-to-eat products based on new varieties of barley rich in bioactive compounds.
July 2017
Mixed platform
In July 2017, an agreement is signed for the creation of the Mixed R + D + i Platform in Food Science and Technology between the UdL and Eurecat, Dr. María Paz Romero being appointed coordinator at the University of Lleida. The Antioxidants group, together with other research groups of the University of Lleida, are associated with Eurecat with the aim of improving efficiency in the management of research infrastructures, seeking synergies that allow generating, disseminating and transferring knowledge to the agri-food productive sector.
November 11, 2013
Agrolés rewards a chef and two UdL researchers
Agronomist professors and researchers María José Motilva and María Paz Romero, together with Xef Nandu Jubany, have been awarded the 2012 Romantic d'Or Premi at the Seu Vella in Lleida.
June 20, 2012
UdL analyzes the antioxidant concentration of our foods
The research is part of the HENOFOOD project led by Gallina Blanca Start in which the UdL Antioxidants group led by Mª José Motilva participates.
June 21, 2011
Three UdL students design a new dairy product based on Kefir, honey and caramelized seeds.
The "Kiff" project wins the third prize in the EcoTrophelia 2011 edition
November 16, 2011
Quèquicom. Olive oil: liquid gold
Television program of scientific dissemination dedicated to olive oil and in which our research group appears.
January 20, 2010
The UdL investigates to obtain a virgin olive oil richer in antioxidants.
The group of Antioxidants leads a project to optimize the phenolic composition of olive oil and subsequently evaluate its beneficial properties in humans.
