This department undertakes research into the improvement of dairy product quality and safety. It studies the positive and negative impacts of microorganisms on dairy products, providing knowledge that allows the design of new starter cultures, as well as new strategies for using microorganisms as biopreservation agents. This knowledge is transferred to industry for the production of high quality, health-promoting dairy products.
Dr. Miguel Ángel Álvarez
Dr. María Fernández
Dr. Victor Ladero
Dairy Starters and Biopreservations Group (DairySafe)
Dr. Ana Rodríguez
Dr. Beatriz Martínez
Dr. Pilar García – (Head of Department)
Dr. Leocadio Alonso