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

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