Institute of Food and Agricultural Technology

Lines of research

Institute of Food and Agricultural Technology


In the field of the reproductive biology of male pigs, the reproductive performance of males for artificial insemination and natural mounting is improving. A study of how the various factors (genetic, environmental and handling) affect the quality of the semen, in order to establish some artificial insemination modules. Effects of the photoperiod on the quality of semen and assisted fertility. Sperm cryopreservation and embryonic vitrification, computerised analysis of sperm quality, determination of pathogenesis in semen samples, traceability and technical tests of kinship, sexing of semen and of embryos, assisted reproduction techniques.

Plant Pathology

Integrated protection against bacterial and fungal illnesses of fruit trees.

Development and application of new technologies for integrated control. Guidance on moments in treatment using models for the prediction of infection risks. Implementation of new control techniques based on antagonistic microorganisms of pathogens or on peptides with antimicrobic activity, used as biofungicides and natural biobactericides. Optimisation of peptides of industrial interest, particularly in the sphere of agriculture.

In collaboration with LIPPSO (UdG), establishment of a platform of chemical synthesis of peptides and determination of their properties, initially in the field of plant protection, but also in the veterinary, food and biomedical sectors. Collection of peptides with potential applications in the former sectors.Mass production of these peptides in plants used as biofactories. Optimisation of peptides which can be expressed in plants.

Food Technology

Obtaining functional and/or nutritional food ingredients with added value from subproducts coming from the sacrifice of pigs in industrial slaughterhouses.

Development of abattoir blood conservation systems such as bioconservation, bactofugation, tangential microfiltration and hydrostatic high pressure. Obtaining blood derivatives and protein extracts from organs of low commercial value, liquid or dehydrated, and determination of the functionality and stability of the products obtained. Determination of the technological, organoleptic quality and acceptability of food products that include these extracts. Improvement in functionality of the products obtained: fractionation techniques, enzymatic treatments, combined methods, pressurisation. Obtaining functional peptides from the proteolysis of the extracts obtained.

Genetically modified plants (GM).

Development and validation of new tools for the analysis of GM organisms. Studies on coexistence between GM plants and conventional plants in agricultural fields. Characterisation of sequences inserted in GM plants and of transgenic expressions. Variability studies (transcryptomic and proteomic) associated with transgenic insertion and expression in plants. Production and characterisation of GM plants that express antimicrobic peptides.