Higher Council for Scientific Research

The research team consists of Fidel Toldrá, Leticia Mora, Mónica Flores, Mª Concepción Aristoy, Cristina Moreno, and Javier Calvo. They have extensive experience in the chemistry, biochemistry, and instrumental analysis of protein foods, especially meat and meat products, and more recently, fish. Their research focuses on the study of the biochemical mechanisms involved in food processing, with a view to improving sensory quality and nutritional value. 

The team has conducted intensive research in the enzymatic hydrolysis of proteins and the generation of bioactive peptides responsible for flavor in meat and fish, as well as in their identification and characterization. It also conducts extensive research into lipolysis and the flavor chemistry of protein foods, particularly the identification of aromatic compounds. In recent years, the team has expanded its field of activity to include the utilization of by-products from the meat and fishery sectors to obtain high-value-added compounds. The team has secured numerous contracts with companies and maintains a strong level of interdisciplinarity and internationalization, demonstrated through joint projects with other internationally renowned research centers.