UNIVERSIDAD DE GRANADA (UGR)
The University of Granada, founded in 1531, continues a long teaching tradition, the roots of which can be traced back to the madrasahs of the last Nasrid Kingdom. In Granada, there are four University Campuses, as well as the “Campus Centro”. Moreover, there are two other UGR Campuses in the cities of Ceuta and Melilla, in Northern Africa. Over 60,000 undergraduate and postgraduate students study at the UGR, with another 20,000 students taking additional courses, language courses, summer courses etc. At present, courses for 75 different qualifications are taught in the 28 teaching centers of the UGR. The courses are taught across 116 departments. The Postgraduate School offers 68 master’s courses, 116 doctorate programmes and 113 additional courses. The commitment to high-quality research has placed the University of Granada in a prominent position in terms of national rankings. The financing of 346 research groups illustrates this commitment.
Department. Department of Nutrition and Food Science (NFS); Department of Analytical Chemistry (AC)
The department of Nutrition and Food Science consists of 17 tenured members, 3 Assistant professors and 1 Adjunct professor, 2 members of the administration and service staff. The teaching activities are focused in the Bachelors and Masters of Human Nutrition and Dietetics, Food Science and Technology, Pharmacy, Physiotherapy, Tourism, and Sciences of the Physical Activity and Sport. Research activities are developed in 3 different research groups and are mainly focused on Nutrition, Food Science and Technology.
The department of Analytical Chemistry consists of 29 tenured members (1 Emeritus professor, 10 Full professors and 18 Associate professors), 1 Assistant professor, 3 members of the administration and service staff. The teaching activities are focused in the Bachelors of Chemistry, Biochemistry, Biology, Geology, Environmental Sciences, Chemical Engineering and Biotechnology and several masters. Research activities are carried out in 6 different research groups and are mainly focused on development and application of different analytical methodologies in different research areas.
In particular, the research groups contributing to SHEALTHY are “Food, Nutrition and Health” research group (AGR141) of the NFS department, and “Environmental, Biochemical and Foodstuffs Analytical Control” research group (FQM297) of the AC department.
AGR141 group research activities are focused on: nutritional studies in different population groups; evaluation and control of technological processes on food constituents, development of nutraceuticals and functional foods; characterization, quality control and nutritional implications of different vegetable and animal foods; effect of technological and culinary processing on quality, toxicity and nutritional aspects of food.
FQM297 research group pursues basic and applied research in analytical chemistry areas such as analytical nanotechnology, characterization of bioactive compounds and functional food, applications of analytical methodologies with a metabolomic approach.
UGR will lead in WP2 oriented to perform different extraction methodologies in order to obtain functional antioxidant and antimicrobial extracts from food by-products.
In addition, UGR will participate in the demonstration activities performed at the Pilot Scale trials: Sustainable Extraction of Bioactive compound from co- products and post-harvest rejects. UGR will also contribute to the dissemination, knowledge transfer and training activities in WP7.