Expression of Interest

Contact Person/Scientist in Charge

  • Name and surname: Miguel Herrero
  • Email: m.herreroSPAMFILTER@csic.es

CIAL (CSIC-UAM)

Department / Institute / Centre

  • Name: Institute of Food Science Research (CIAL, CSIC-UAM)
  • Address: Nicolás Cabrera 9, 28049 Madrid, Spain
  • Province: Madrid

Research Area

  • Chemistry (CHE)
  • Life Sciences (LIF)

Brief description of the institution:

CIAL is a joint research institute of the Spanish National Research Council (CSIC) and the Autonomous University of Madrid (UAM). Its main objective is to give quality research in the field of Food Science and Technology, with particular interest on nutrition and health. Examples of research activities carried out at CIAL are establishing scientific evidence of the effects of foods and ingredients on human physiology, health and disease, improving food safety and sensory properties and identifying biological action mechanisms at molecular level. CIAL makes research for people and for the industry, designs and produces new functional ingredients and foods and innovates processing strategies for better foods. CIAL also works for circular bioeconomy by adding value to food wastes, recovering valuable molecules by traditional or by new clean extraction methods. The Institute has personnel with expertise on functional foods, polyphenols, carotenoids, betalains, functional lipids, bioactive peptides, functional carbohydrates, probiotics, prebiotics, bioproducts for chronic diseases, foodborne pathogens, food allergies, biocatalysts, LAB, microbiota, bioactive gastronomy, aroma compounds-oral physiology interactions, sensory analysis, etc. It also counts with high-performance instrumentation, such as flow cytometry, qPCR, tandem mass spectrometry, and facilities, such as microbiology and cell culture -biosafety level 2- laboratories, a metabolomic platform, a gastrointestinal dynamic simulator, pilot plant, etc. URL: www.cial.uam-csic.es

Brief description of the Centre/Research Group (including URL if applicable):

CIAL is a joint research institute of the Spanish National Research Council (CSIC) and the Autonomous University of Madrid (UAM). Its objective is to give quality research in Food Science and Technology, with particular interest on nutrition and health. Examples of research carried out at CIAL are establishing scientific evidence of the effects of foods and ingredients on human physiology, health and disease, improving food safety and sensory properties and identifying biological action mechanisms at molecular level. CIAL researches for people and for the industry, designs and produces new functional ingredients/foods and innovates processing strategies for better foods. CIAL works for circular bioeconomy by adding value to food wastes, recovering valuable molecules by traditional or new clean extraction methods. CIAL personnel have expertise on functional foods, polyphenols, carotenoids, betalains, functional lipids, bioactive peptides, functional carbohydrates, probiotics, prebiotics, bioproducts for chronic diseases, foodborne pathogens, food allergies, biocatalysts, LAB, microbiota, bioactive gastronomy, aroma compounds-oral physiology interactions, sensory analysis, etc. It also counts with advanced analytical instruments hyphenated to tandem and high resolution mass spectrometry (MALDI-TOF-MS, LC-MS, GC-MS, CE-MS, LCxLC-MS, etc), flow cytometry, qPCR, and facilities, such as microbiology and cell culture -biosafety level 2- laboratories, metabolomic platform, GI dynamic simulator, pilot plant, etc. URL: www.cial.uam-csic.es

Project description:

The researcher will be involved in an ongoing European Project (ABACUS– Algae for a biomass applied to the production of added value compounds). The aim of the project is to produce a new group of molecules synthesized by microalgae to be applied in different fields, mainly targeting terpenoid compounds. The project includes the selection of strains, modulation of growing conditions and development of new photobioreactors, fractionation of biomass and application. URL: http://www.abacus-bbi.eu/

The activity of our group is focused on the fractionation of biomass in order to produce compounds and fractions of interest for different fields, including, but not limited to, cosmetic and food industries. Environmentally green and sustainable extraction processes will be designed for selected biomass. This development will involve the use of compressed fluids-based technologies, including pressurized liquid extraction (PLE), subcritical water extraction (SWE), and supercritical fluids extraction (SFE). Clean solvents will be preferably employed, and some new green solvents with great potential might be tested. The use of integrated and combined approaches dealing with the above techniques will be considered, as well as on-line drying steps based on the use of supercritical fluids (supercritical antivolvent, supercritical fluids assisted dispersion or rapid expansion on a supercritical fluid).

Besides, advanced analytical techniques will be used for the characterization of the fractions and extracts obtained, using mainly chromatography techniques coupled to mass spectrometry. The resulting extracts will also be characterized from a bioactivity point of view using both in-vitro and ex-vivo assays.

Lab URL: https://www.cial.uam-csic.es/pagperso/foodomics/index_en.html

Applications

The applicant should send an updated CV and a motivation letter explaining the main reasons that drives him/her to work in this project. This letter should be sent to the scientist in charge of the project (Dr. Herrero, m.herrero@csic.es) no later than the end of June 2018.

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