The Department of Biotechnology and Food Engineering is one of few in the world that combines a unique merging between engineering-technology research and areas in life sciences. Research activities in the Department cover a range of state-of-the-art topics, including the following: biotechnology, microbiology and molecular biology, food engineering and technology, tissue engineering, biochemistry and nutrition, genetics, animal and plant science, packaging, enzymology, encapsulation, biopolymers, protein engineering and computational biology.
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Tomsen-Melero, J., Passemard, S., García-Aranda, N., Díaz-Riascos, Z. V., González-Rioja, R., Pedersen, J. N., Lyngsø, J., Merlo-Mas, J., Cristóbal-Lecina, E., Corchero, J. L., Pulido, D., Cámara-Sánchez, P., Portnaya, I., Ionita, I., Schwartz, S., Veciana, J., Sala, S., Royo, M., Córdoba, A., Danino, D. & 4 others, Pedersen, J. S., González-Mira, E., Abasolo, I. & Ventosa, N., 24 Feb 2021, In: ACS applied materials & interfaces.13, 7, p. 7825-783814 p.
Research output: Contribution to journal › Article › peer-review