Projects

The projects in which we have worked or are working can be classified in three topics:

• Improvement of the nutritional quality and oxidative stability of meat and eggs (use of unsaturated oils and antioxidants)
• Valorization of fat by-products and co-products for animal feeding
• Feed oxidative stability and quality

Some remarkable international projects:

Coordination of the FP6 Project “Feeding Fats Safety” by Prof Rafael Codony

LiBiFOOD researchers have actively participated in the COST Action Feed for Health