Research
Agro-forestry biotechnology
With a health-oriented approach (ONE HEALTH), both of the soil and plants and of human nutrition through products derived (natural organic compounds) from plants.
Sustainable productive systems
Design of new nutritional formulations and natural biostimulants for soil crops (agricultural and forestry), in vitro cultures (plants, mycorrhizal fungi and bacteria) and hydroponics (indoor vertical farming).
The digitalization of the primary sector
Use of artificial intelligence and artificial vision tools, and IoT, used by researchers in this group since 2009, allowing the modernization and digitalization of the primary sector.
The circular economy
Use of waste and secondary metabolites with biological activities to prolong the useful life of food, avoiding unwanted oxidation processes and risks for a healthy and functional human diet.
+ Info: https://portalcientifico.uvigo.gal
About Us
The "Agrobiotech for Health (AGH1Q)" group of the University of Vigo integrates experts in science, specifically in Plant and Soil Biology and in the Chemistry-Physics of colloids and surfaces, forming a multidisciplinary team in R&D&i in biotechnology applied to the agroforestry and agri-food sectors.
Our scope of activity is articulated around 4 strategic objectives: circularity, sustainability, waste recovery and improvement of society. Our main objective is to develop innovative biotechnological processes for more sustainable farming systems, efficient recovery of waste from the agroforestry industry, extraction of active compounds and formulation of natural and innovative products, in addition to optimizing these processes with artificial intelligence (AI) tools.
We contribute our knowledge both in the field of basic science and in that of applied science, collaborating with various universities and companies in the private sector.
Group
Carlos Bravo-Díaz
Sonia Losada-Barreiro
Pedro Pablo Gallego Veigas
Pedro Pablo Gallego Veigas
Gallery
Latest news
AGRI-RESVAL will be at the ABANCA CIMAG-GANDAPRO 2025 Fair
AGRI-RESVAL will be at the ABANCA CIMAG-GANDAPRO 2025 Fair
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You can now view the AGRI-RESVAL webinar stream again
We now have the AGRI-RESVAL webinar available on the YouTube platform
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More about the Webinar: last AGRI-RESVAL speaker
We will also have the participation of Chini Porro, Head of R&D of the Nueva Pescanova Group
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More speakers from the AGRI-RESVAL Webinar
We will also have the participation of Sonia Losada Barreiro, Professor at the University of Vigo belonging to the AgroBioTech for Health research group.
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AGRI-RESVAL in the press
We have AGRI-RESVAL in the press
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AGRI-RESVAL presentation webinar
The AGRI-RESVAL presentation Webinar is just around the corner!!
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With AGRI-RESVAL we seek to take advantage of the basil we grow as a source of antioxidants to preserve fish
Interview with Samuel López Novoa, head of R&D at Néboda Farms, an entity that is part of the AGRI-RESVAL project in which processes of revaluation of waste from vertical agriculture will be studied to obtain high-value natural extracts and their application in the fishing food industry.
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AGRI-RESVAL: Vertical Agriculture Waste Revaluation Processes to obtain High Value Natural Extracts and their application in the Fishing Food Industry
The AGRI-RESVAL project proposes the use of agricultural waste as a source of new natural antioxidant compounds (AOs), for use as inhibitors of lipid oxidation of fishery products, in order to preserve their food quality, their organoleptic properties and prolong their life. useful, responding to the challenge of implementing the circular economy in the agri-food sector.
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We present EmulCicloFood, a project focused on the study of computational and experimental strategies for the rational design of emulsions, from conventional to Pickering, for food applications
EmulCicloFood proposes a novel bioinspired approach from a multidisciplinary but inclusive point of view, to address some of these problems by combining the use of food-grade stabilizers, natural AOs and encapsulation technologies.
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A thesis develops new strategies to improve antioxidant efficacy in food emulsions enriched with omega 3
Report in the newspaper of the University of Vigo on the Thesis of a colleague of our team, Josefa Freiría. Good work Josefa!!
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