CIAL - Institute of Food Science & Research (UAM+CSIC). Department of Production and Characterization of Novel Foods. Lab. Bioactive fungal ingredients.
Design of novel functional foods using mushrooms extracts as bioactive ingredients. Extraction of the bioactive fungal fractions using advance technologies (SFE, ASE etc.) and enzymatic modifications. Identification and quantification of the responsible compounds and study of their bioactivities (antioxidant, hypocholesterolemic, immunomodulatory, anti-Parkinson properties etc.)
Cristina Soler Rivas (cristina.soler@uam.es) c/Nicolás Cabrera, 9.
Campus de Cantoblanco.
Universidad Autónoma de Madrid.
Madrid 28049 (Spain).
http://www.cial.uam-csic.es/
at all level (BSc, MSc, PhD)


Education and Research on Mushrooms

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