Torrential rains in Barranco León allowed the first hominins to opportunistically take advantage of an accumulation of raw materials
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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
Improving the communication skills of healthcare professionals and increasing the time they can devote to patients is a prerequisite for introducing shared decision-making in screening programmes. A proactive attitude from both sides would also facilitate its implementation
This first educational proposal of its kind at postgraduate level in Catalonia comes at a turning point in the healthcare field when large amounts of biomedical data need processing
Results from a landmark European project have laid the foundations to strengthen the seafood production and processing industry in Europe and safeguard sustainable seafood for future generations
A study by the URV and the Jordi Gol Institute of Research into Primary Care (IDIAP) concludes that more than half of the pregnant women in the Mediterranean basin have low levels of vitamin D. Above all, this affects women who are Arabian dark-skinned or obese, who lead a sedentary lifestyle and have a low socioeconomic level
Its name, Canis orcensis, is dedicated to the Andalusian town where it has been found
Some of the samples were obtained from Atapuerca, a confirmed international benchmark for genetic studies of the first hominin populations
274 individual European scientists and 26 expert associations have signed a Call demanding the European Commission “to adopt Nutriscore as soon as possible in the interest of both consumers and public health”