Researchers from the URV and the Institute of Chemical Research of Catalonia (ICIQ) investigate on organic solar cells in order to understand their degradation mechanism and find strategies for longer durability and, thus, increase their commercial feasibility in a large-scale production
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Researchers from Nutri2Cycle project present a study that faces the challenge of agriculture to minimize the impact on the environment and develop a screening analysis useful to enhance nutrient efficiency in agriculture
Xènia Roviralta is a student at the Universitat Rovira i Virgili. She is 24 years old and is in the final year of her degree in Food Bioprocess Engineering. She is also a representative on the Aurora Student Council, which gives support and advises the senior management of the universities that are part of the Aurora network to promote the common objectives.
The URV’s TecnATox research group has found high levels of these chemicals in indoor spaces in a study carried out in the province of Tarragona and has studied their effects on the health of adults and children
The CHILI consortium aims to comprehend current screening practices and challenges to define and implement new strategies, including the ELEVATE screening test, that meet the conditions of the local context and the preferences of the local women
URV research demonstrates the mechanism by which microplastics, when in contact with cell membranes, stretch and greatly reduce their mechanical stability
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.
The URV is offering new grants for students applying for full-time master’s degrees until 29 July
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