In foods that have a certain fat content, lipid oxidation is usually responsible for a series of changes (sensory characteristics, nutritional value, etc.) that reduce its commercial life. So the food industry is very interested in studying how this reaction can be controlled in order to prolong the shelf life of food.

To address this objective, it is essential to reliably measure lipid oxidation in food. Often the reliability of this measure is doubtful and that is why our group has spent much time and effort to develop, optimize and validate new analytical methods applied in different foods. This work has resulted in a series of articles that are among the most cited of our research group.

Project Leader:

Francesc Guardiola, PhD