LiBiFOOD is the research group “Lipids and bioactive compounds in the food chain” of the University of Barcelona.

Its members participate in research, teaching and knowledge transfer .

Currently the research conducted by the group is mainly divided into five areas :

– Health and bioactive compounds

– Oxidation , stability and quality of food. Optimizing processes and ingredients.

– Influence of feed fat on the quality and safety of food.

– Characterization and authentication of food.

. Olive oil. Factors that influence its composition, sensory profile and quality

The group participates , often in collaboration with other national and international research groups in several projects funded by public institutions (Catalan Government, Spanish Ministry of Economy and Competitiveness , European Union).

It also works in collaboration with private sector companies in various projects and provides training, analytical and consulting services

.