LiBiFOOD UB

12/02/2019

Would you like to join our research group? We are offering 1 Post-doc and 2 PhD positions!

Would you like to join our research group? Currently we are searching 1 post-doc and 2 PhD students for different research lines: PhD on Food authenticity: find new analytical strategies to identif…

12/02/2019

Would like to join our research group? We are offering 1 Post-doc and 2 PhD positions!

Would you like to join our research group? Currently we are searching 1 post-doc and 2 PhD students for different research lines: PhD on Food authenticity: find new analytical strategies to identif…

19/07/2018

Retweeted OLEUM ():

Did you know that the project involves 20 partners from 15 countries, all with expertise in different aspects of olive oil? Next week onward, we will share more information about each partner and their contribution to the project under the hashtag https://t.co/1f2fP89d4H

17/07/2018

Retweeted OLEUM ():

Although Europe produces 70% of the world's olive oil, production and consumption in other parts of the world is increasing rapidly. The network supports a community of public and private laboratories involved in the analysis of 🌍
image via https://t.co/KmlySZhPB1

04/07/2018

Joan Campo, scientific internship at

Joan Campo, one of our PhD students, is doing an internship at Adisseo France S.A.S. (Commentry, France) for a period of 5 months. This collaboration was possible thanks to Adisseo building a new …

04/07/2018

Joan Campo, fent recerca a Adisseo

  En Joan Campo, un dels doctorands del grup LIBIFOOD, està realitzant una estada a Adisseo France S.A.S. (Commentry, França) per un període de 5 mesos en el marc d’un Ajut de la Fundació Univ…

02/07/2018

Retweeted OLEUM ():

Did you know that researchers are developing an extensive online database of analytical methods to assure quality? If you're curious about how this will help olive oil authenticity, follow the link 👉 https://t.co/CNOwbIFd0L

21/06/2018

Retweeted OLEUM ():

‘Fusty-muddy sediment’, ‘musty-humid’, ‘winey-vinegary’, ‘frostbitten olives’. These funny sounding names are all used to describe the flavour of defective . is working to ensure that only the best quality olive oil makes its way to the market! 💪

15/06/2018

Garantia de qualitat de l’oli - https://t.co/YYzk5gynNl via

La Federació de Cooperatives Agràries de Catalunya lidera el projecte d’innovació Autenfood, que té com a objectiu desenvolupar mètodes que permetin l’autenticació d’aliments propis de la gastronomia catalana. Un dels aliments inclosos en el projecte és l’oli d’oliva. Malauradament,...

24/05/2018

We are attending the meeting, advancing the research on to increase its quality and prevent

“Passion and enthusiasm brings partners together to discuss how to protect the and of . Day two of productive brainstorming continues!”

04/05/2018

Retweeted COTPA ():

La COTPA gestionarà 11M€ en projectes amb empreses i centres de recerca i universitats.

24/04/2018

Un pas important per a la consolidació dels professionals en Ciència i Tecnologia dels Aliments!

“Neix l’Associació Catalana de Ciència i Tecnologia dels Aliments https://t.co/OAQ20r8Mqt”