About us

The core of the Food and Health Omics research group is made up of four Professors from the University of Vigo who carry out our research work at the Faculty of Sciences on the Ourense Campus. We have been working together since 2008 and in 2021 we decided to establish ourselves as a new research group within the University of Vigo. Since 2022 we are a Competitive Reference group recognized by the Xunta de Galicia.

The group has been strengthened with the incorporation of three post-doctoral researchers, a pre-doctoral researcher and a laboratory technician. The incorporation of this new staff has made possible to consolidate the existing lines of research and open up new ones related to the areas of work of the group.

The strengths of the research activity of our group, Food and Health Omics (CF1), are clearly reflected in the following graphs. These strengths, as well as the skills acquired throughout the research career of each of the members, serve as scientific endorsement of the group’s capabilities.


To generate and promote a research activity of excellence in the agri-food field and its possible repercussions on the health of consumers. In this research activity, different Omic techniques (endo- and exo-metabolomics, proteomics and transcriptomics) will be integrated together so that the knowledge generated is specialized and allows the identification of the metabolites, proteins and genes that participate in the metabolic pathways involved on the observed changes.


To position the CF1 group as a national (short-medium term) and international (medium-long term) research group specialized in issues related to the agri-food sector: Environmental Sustainability, Food Quality and Health.

For these reasons we set out the following strategic objectives that are closely aligned with several of the two sustainable development goals (SDGs) of the United Nations:

  • Objective 1. To generate specialized knowledge in environmental protection, in terms of the sustainable use of phytosanitary products and organic fertilizers (manure and sacks) through the application of agricultural practices that ensure the sustainability of the agricultural production and guarantee the conservation of water resources.
  • ​Objective 2. To generate specialized knowledge in the production of safe food of differentiated quality.
  • Objective 3. To generate specialized knowledge in the identification of biomarkers of the positive effects on the health of consumers associated with the intake of functional foods (health and well-being) and the negative effects on health related to exposure to different pollutants (public health).
  • Objective 4. To communicate and disseminate the knowledge generated in order to achieve a more open, transparent, inclusive and collaborative Science which contributes to foster the vocation, attitudes and scientific and innovative skills among women and reducing the existing gap between the scientist field and society.