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

Updated information of the group activities and members can also be found at the Catalan research portal

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

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