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Instituto De La Grasa Memoria De Actividades 2018 Instituto de la Grasa Memoria de Actividades CSIC Contenido Presentación ................................................................................................. 3 Datos Estadísticos............................................................................................. 7 Departamentos .............................................................................................. 12 Departamento de Alimentación y Salud .................................................... 13 Departamento de Bioquímica y Biología Molecular de Productos Vegetales .................................................................................................................... 17 Departamento de Biotecnología de Alimentos .......................................... 22 Departamento de Caracterización y Calidad de Lípidos ............................ 26 Departamento de Fitoquímica de los Alimentos ....................................... 31 Servicios Generales ........................................................................................ 36 Unidades de Servicio y Apoyo a la Investigación ........................................... 40 Unidad de Análisis al Exterior ..................................................................... 41 Laboratorio de Análisis Físico-Químico .................................................. 41 Laboratorio de Análisis Sensorial ........................................................... 42 Laboratorio de Almazara ........................................................................ 42 Laboratorio de Espectrometría de Masas .................................................. 43 Laboratorio de Resonancia Magnética Nuclear ......................................... 45 Unidad de Biología Molecular .................................................................... 46 Unidad de Microbiología ............................................................................ 47 Unidad de Biología Celular ......................................................................... 49 Laboratorio de Isótopos Radiactivos .......................................................... 50 Servicio de Análisis Elemental y Proteico ................................................... 51 Servicio de Análisis de Pigmentos .............................................................. 51 Unidad de Procesos Industriales y Medio Ambiente ................................. 52 Almazara Experimental .......................................................................... 52 Planta de Extracción y Refinación de Aceites......................................... 53 Planta de Elaboración de Aceitunas de Mesa ........................................ 55 Planta de Proteínas ................................................................................ 56 Planta de Fitoquímicos ........................................................................... 56 Planta de Tratamiento de Residuos Agroalimentarios .......................... 58 Biblioteca y Publicaciones .......................................................................... 59 Anexos ............................................................................................................ 61 Publicaciones .............................................................................................. 62 Tablas de Datos de Revistas Científicas ..................................................... 78 Libros y Capítulos de Libros ........................................................................ 83 Congresos Internacionales ......................................................................... 85 Congresos Nacionales ................................................................................ 94 Tesis Doctorales ......................................................................................... 99 Trabajos Fin de Grado y Máster ............................................................... 100 Cursos Impartidos .................................................................................... 102 Contratos de Investigación ....................................................................... 110 Patentes, Modelos de Utilidad, Secretos Industriales y Contratos de Licencia ..................................................................................................... 117 Divulgación ............................................................................................... 119 Presentación El Instituto de la Grasa (IG) es un necesidades en el entorno pro- Centro de Investigación de la ductivo han propiciado la am- Agencia Estatal Consejo Superior pliación de sus objetivos científi- de Investigaciones Científicas cos iniciales y la incorporación, (CSIC) encuadrado en el Área de junto a las líneas tradicionales, Ciencia y Tecnología de los Ali- de nuevas líneas de investiga- mentos. En la actualidad el Insti- ción. tuto tiene su sede en el Campus Universitario Pablo de Olavide - La misión actual del Instituto de Edificio 46. la Grasa es desarrollar investi- gación dirigida a caracterizar y El instituto se creó en el año obtener alimentos de calidad, 1947 con la finalidad de contri- saludables y seguros, así como buir a la mejora y al desarrollo implantar nuevas tecnologías de los sectores industriales rela- respetuosas con el medio am- cionados con las materias gra- biente dentro del sector agroa- sas. Desde su fundación ha dedi- limentario. Los objetivos cientí- cado una atención preferente al ficos contemplados en el Plan de sector del aceite de oliva y la Actuación del centro son: aceituna de mesa, de gran im- portancia económica y social en • Estudiar los aspectos Andalucía, contribuyendo de científicos y tecnológicos rela- manera decisiva a mejorar el cionados con la caracterización y nivel científico y tecnológico de análisis de grasas y aceites, ambos sectores mediante el especialmente los aspectos rela- desarrollo de tecnología de la cionados con la seguridad ali- elaboración del aceite de oliva, mentaria y el fraude, y con las tecnología de la extracción y modificaciones e interacciones refinación de aceites de semillas, de los lípidos durante el proce- conservación y envasado, altera- sado de los alimentos. ciones oxidativas, biotecnología • Desarrollar investiga- de la elaboración de aceitunas de ción básica y tecnológica rela- mesa, preparación de criterios y cionada con las aceitunas de métodos analíticos, bases para la mesa y el aceite de oliva para elaboración de normas de cali- obtener productos más competi- dad, etc. La propia dinámica de tivos y saludables, desarrollando los grupos de investigación, y la al mismo tiempo nuevas tecno- aparición de nuevas demandas y Memoria 2018, IG Página 4 logías para reducir el impacto • Proporcionar eviden- ambiental de estos procesos. cias sobre la mejora de la salud, la prevención y el tratamiento de • Estudiar los aspectos enfermedades mediante el uso científicos relacionados con las de ingredientes bioactivos y plantas oleaginosas y productos componentes de plantas y ali- hortofrutícolas en general, espe- mentos, por medio de una inves- cialmente aquellos relacionados tigación innovadora que integre con el metabolismo lipídico y un amplio rango de disciplinas con el metabolismo secundario relacionadas con los alimentos y de las plantas, con el fin de me- la nutrición. jorar cuantitativa y cualitativa- mente la producción de alimen- tos vegetales. Memoria 2018, IG Página 5 Organigrama del Instituto de la Grasa L. Carlos Sanz Martínez Director Memoria 2018, IG Página 6 Datos Estadísticos Publicaciones Publicaciones en Revistas 2018 90 80 77 70 60 50 Revistas 39 40 Artículos 30 21 18 20 15 13 10 5 6 0 Q1 Q2 Q3 Otros Número de Publicaciones 120 108 100 80 60 46 40 25 18 20 9 0 Rev. Rev. No Libros y Congresos Congresos Indexadas Indexadas Capítulos Int. Nacionales Memoria 2018, IG Página 8 Personal 100% 90% 45 37 80 80% 70% 60% 50% 61 40% Mujeres 30% 21 53 20% Hombres 10% 0% 90 80 80 70 60 50 53 50 41 40 26 30 13 12 20 Hombres 10 3 5 5 5 2 0 Mujeres Memoria 2018, IG Página 9 25 22 20 15 11 10 10 6 5 Hombres 2 2 1 0 Mujeres 0 Memoria 2018, IG Página 10 Financiación Financiación Presupuesto de funcionamiento Proyectos de investigación 29% 71% Financiación 3000 2.655,01 2500 Millares 2000 1500 1.097,47 Financiación 1000 500 0 Presupuesto de Proyectos de investigación funcionamiento Memoria 2018, IG Página 11 Departamentos DEPARTAMENTO DE ALIMENTACIÓN Y SALUD La actividad investigadora de los grupos del Departamento de Alimentación y Salud del Institu- to de la Grasa se encuadra en la línea de investigación denomi- nada “Alimentos, Ingredientes Funcionales y Salud”, y más con- cretamente en las sublíneas “Nu- trición Molecular y Metabolismo Lipídico” y “Compuestos Bioacti- vos en Alimentos y Productos Vegetales”. - Influencia del aceite de Los estudios se relacionan con la oliva virgen y aceite de orujo evaluación nutricional de ali- sobre la estructura y funcionali- mentos, principalmente grasas, dad de las membranas biológi- la obtención y caracterización de cas. Procesos inflamatorios. Die- compuestos con actividad bioló- ta mediterránea y composición gica y el diseño de alimentos de lipoproteínas de muy baja funcionales. densidad (VLDL) en humanos. El objetivo prioritario es pro- - Influencia de los acei- fundizar en los mecanismos, a tes de la dieta sobre el desarrollo nivel celular y molecular, a tra- de patologías asociadas a proce- vés de los cuales los nutrientes y sos oxidativos e inflamatorios componentes funcionales influ- (aterosclerosis, síndrome meta- yen en el bienestar
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