The series “Meet our fellows” highlights the profile of the PhD fellows, their research projects and their experience at the URV as beneficiaries of a grant from the European Commission’s Marie Skłodowska-Curie Actions
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The programmes in question are the master’s degree in Chemical Engineering and the master’s degree in Environmental Engineering and Sustainable Energy
Marta Sales Pardo is the first woman from a Catalan and Spanish university to have been appointed as a fellow member by this scientific society.
A research group from the URV and the Pere Virgili Health Research Institute have analysed the concentration of various toxic elements in these foods and evaluated the risk of consuming them in infant, adolescent and adult populations
The URV is offering new grants for students applying for full-time master’s degrees until 29 July
This Thursday, 1 July, is the first day for applications for each one of the three editions of the programme: standard, with 28 contracts; COFUND, with 20, and Banco Santander, with 13. The deadline for applications is 6 September 2021
Using high-performance computation systems, a URV research team has simulated the flow of air produced by coughing and sneezing in unprecedented detail. The results give greater insight into the characteristics of the flow produced by breathing and the capacity of infectious aerosols to disperse in the environment and remain suspended, which spreads COVID-19 and other airborne diseases
The Predimed-Plus study shows that the Mediterranean diet has the capacity to modify our microbiota. This diet induces changes in our microbiota that could be related to its healthy effect
The high level of research and the quality of its doctoral theses and the associated publications are the principal strengths recognised by the accreditation
Members of the Food, Innovation & Engineering (FoodIE) Research Group at the URV have analysed the properties of black soldier fly protein fractions to boost their use in the food industry. They have demonstrated that this insect protein is comparable to whey protein for sunflower oil emulsification, while it offers certain advantages for lemon oil encapsulation