The Antioxidants Research Group is a young, dynamic and full of anxiety team that grows to become a leader in the field of food technology research.
Master’s Degree in Agri-Food Production Systems and Degree in Food Science and Technology (Universitat de Lleida). Bachelor in Human Nutrition and Dietetics (Universitat Rovira i Virgili). Associate professor.
Degree in Chemistry Science and PhD in Chemistry Science in Universitat Rovira i Virgili (Tarragona). Lecturer.
Degree in Agricultural and Food Engineering. PhD in Food Science and Technology. Lecturer.
Degree in Biochemistry in Univesidad de Castilla-La Mancha. Master's in Biochemistry in UCM. PhD. Extensive experience in molecular biology techniques.
Degree in Human Nutrition and Dietetics. Master's in Management and Innovation in the Food Industry. PhD from the University of Lleida.
Degree in Agricultural and Food Engineering from the University of Extremadura.
Degree in Biology from the University of Alcalá.
She was a founding member of the group. She currently advises the group on technical and scientific matters.
mariapaz.romero@udl.cat
He was a founding member of the group. In the year 2018 he moved to the ICVV-CSIC of La Rioja.
motilva@icvv.csic.com
Scientific manager of the “Rodent Stable Service” at UdL.
pinyol@medicina.udl.esResearch manager of Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut).
rsola@urv.catMalting La Moravia (Damm Group). PhD student. Industrial Doctorate Plan from Catalan Govern.
nprieto@damm.esPostdoctoral researcher at the CIMA-University of Navarra
iludwig@tecal.udl.cat