The aim of this subject is to provide the student with the theoretical and practical foundations needed to identify natural molecules that present a certain bioactivity (e.g. anti-inflammatories, anti-diabetics, etc.) and that could be used to design new functional foods.
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.