Research Groups

The research group “Agriculture, livestock and food in the globalization” includes researchers from the Autonomous University of Barcelona, Department of Animal and Food Sciences, to analyze systematically and multidisciplinarily the models and policies related to food production (agriculture, livestock and fisheries), from their roots to their environmental, social and health consequences, including their trade, distribution and consumption, as well as their possible alternatives.
The ultimate goal is to obtain information of scientific value and at the same time of interest to society in general and in particular for farmer organizations, consumer groups, social movements and NGOS, as well as the other involved components of rural development and the food chain.
This research should generate proposals that make it possible to achieve adequate and enough food resources (quantitatively and qualitatively), taking into account the cultural traditions of each population, and ensuring satisfying and dignified life in an environment-friendly manner.
Main Researcher: Dr Francesc Xavier Such  (

This group has focused on applied animal breeding since its foundation in 1989. Our endeavors typically rely on both the characterization of autochthonous breeds and management of animal genetic resources by implementing advanced molecular genetics platforms and cutting-edge bioinformatics. This research team has been involved in 173 scientific papers in peer-review journals and has irected 18 PhD students in the years 2009-2013.
Main Researcher:  Dr Armand Sanchez (

The Research Groupin vitro embryo production in small ruminants" has been carrying out this project for the last twenty years with a principal focus on the study of the oocyte competence for embryo development.
The methodologies conventionally developed in our laboratory are those related to IVF (in vitro fertilization) and ICSI (Intracytoplasmic Sperm Injection), embryo and gametes cryopreservation and embryo quality assessment. 
Main Researcher:  Dr María Teresa Paramio  (

The Consolidated Research Group "Nutrition Management and Animal Welfare " aims to contribute with fundamental and applied research to the development of the productive sector. In particular, it develops research on the production of animal food (meat, milk and eggs) in an economically efficient, socially and environmentally sustainable, manner which is healthy and safe for consumers, while always considering aspects of animal welfare required by consumer demands and European Union legislation. The group has a solid and balanced structure, and is composed of 13 doctors working in three main areas: ruminants, monogastrics and animal welfare and wellbeing. The group regularly participates in competitive projects and company funded research
Main Researcher:  Dr Sergio Calsamiglia  ( )

The Group of Ruminant Research (G2R) is an interdisciplinary group composed of researchers, postgraduate students and technicians applying their coordinated expertise on physiology, nutrition, genetics, economics and ecology to the study of the biological, technical and socioeconomic processes conditioning the efficiency and sustainability of ruminant livestock farms.
The G2R focuses on national and international competitive research projects, service study contracts and applied research for institutions, private and public companies, and on advising, formation and transfer of knowledge to the livestock sector. A first priority for the G2R is the implementation of new technologies to face the current research and production requirements of livestock.
The G2R has received grants since 2002 to nowadays (2002-04, SGR0198; 2005-08, SGR0691; 2009-13; 2014-16, SGR1622), from the Generalitat de Catalunya as a Consolidated Research Group as a proof of its scientific quality and productivity.
Current G2R research lines are organized according to its estructural units, and are:
1) Fodder Resources and Natural Environment
·      Livestock as a tool for land management
·      Carbon accumulation in grazing ecosystems
·      Global Change and restoration of grasslands
·      Organic livestock farming
·      Voluntary feed intake, trophic ecology and conditioned feed aversion
2) Production Systems and Product Quality
2.1) Ruminant production systems
·      Milking frequency and transition from suckling to milking strategies for improving the farm quality of life
·      Climate Change adaptation of ruminants and strategies against heat stress
2.2) Animal nutrition effects and product quality improvement
·      Effects of nutrition on cow, ewe and goat milk yield and composition
·      Use of feed additives to produce ‘functional foods’ from animal origin
·      Animal product quality analyses and traceability by near infrared spectroscopy (NIRS)
3) Performance Recording and Farm Management
·      Use of biomarkers and electronic identification devices in farm animals
·      Automatic performance recording and livestock traceability
·      Technical and socioeconomic management of livestock farms
4) Conservation and Genetic Improvement of Local and Endangered Catalonian Breeds
·      New tools and plans for local breeds(‘Albera’ and ‘Bruna dels Pirineus’ beef cattle, and ‘Ripollesa’ meat sheep)
·      Development and optimization of genetic evaluation methods for breeding stock (BLUP, genomic selection)

Main Researcher: Dr Gerardo Caja  (

This research group focuses on both conducting research in the area of Food Science and Technology and subsequent transference of technology/knowledge to the industry and society. Our research group is reference in the Spanish Food Technology Area. Our R + D expertise comprises the following areas:

a)      New technologies: The core research area is the application of new technologies, nanotechnologies and techno-functionality for the improvement of the quality and nutritional value of food products and the design and production of functional foods. Among these emerging technologies, it is worth underlining the main research lines: high isostatic pressures (HHP), ultra-high pressure homogenization (UHPH), and the newly incorporated Ultraviolet-C treatment. It should be also noted the line of thermal treatments.
b)      Optical Sensors: The fiber optic sensors research line focuses on the development of cutting-edge Optical Sensor Technologies for inline food process monitoring and control. Different inline optical sensor technologies using light backscatter and fluorescence are currently under development: a) combined monitoring of milk coagulation and curd syneresis during cheese making, b) determining the degree of whey protein denaturation during thermal treatment of milk, c) estimating thermal damage in milk using fluorescence markers during milk heat-treatment, and d) determining the degree of emulsification in meat emulsions during chopping.
c)       Food Safety: This research line focuses on the assessment of the effectiveness of classical and emerging technological treatments on the permanent inactivation of biological risks (especially pathogenic bacteria and food transmission parasites), in particular, concerning their recovery capacity during the shelf-life of food products.   
d)       Foods for intolerances and allergies: This line seeks the research and development of new processes and raw materials for the development of quality foods (concerning their sensory and nutritional properties) for people with intolerances and allergies.  

Main Researcher: Dr. Buenaventura Guamis López (