Cookies Policy

The website of the University of Cádiz uses its own and third-party cookies to carry out analysis of use and measurement of traffic, as well as to allow the correct functioning in social networks, and in this way to improve your browsing experience.

If you want to configure cookies, press the button Customize Cookies. You can also access the cookie settings at any time from the corresponding link in the footer.

For more information about cookies you can consult the Cookies policy from the website of the University of Cádiz.

Cookies customization

The website of the University of Cádiz uses its own and third-party cookies to carry out analysis of use and measurement of traffic, as well as to allow the correct functioning in social networks, and in this way to improve your browsing experience.

For more information about cookies you can consult the Cookies policy from the website of the University of Cádiz. You can also access the cookie settings at any time from the corresponding link in the footer.

You can configure the website cookies according to their purpose:

  • Statistical analysis

    Third-party cookies (Google Analytics) are used on this site that allow the number of users to be quantified anonymously (personal data will never be obtained to identify the user) and thus be able to analyze the use made by users of our service, in order to improve the browsing experience and offer our content optimally.

  • Social networks

    Third-party cookies are used on this website that allow the proper functioning of some social networks (mainly YouTube and Twitter) without using any personal data of the user.

Líneas de Investigación

Líneas de Investigación
ANÁLISIS DE POLIFENOLES, AROMAS Y OTROS PARÁMETROS EN UVAS, MOSTOS, VINOS, VINAGRES, BRANDY, LICORES Y PRODUCTOS AGROALIMENTARIOS.
ANáLISIS SENSORIAL DE PRODUCTOS AGROALIMENTARIOS Y ESTUDIOS CON CONSUMIDORES.
CARACTERIZACIóN DE RESIDUOS DE INCENDIOS Y DE LíQUIDOS INFLAMABLES MEDIANTE TéCNICAS ESPECTROSCóPICAS
CARACTERIZACIÓN Y DIFERENCIACIÓN DE PRODUCTOS VITIVINÍCOLAS Y AGROALIMENTARIOS Y SU RELACIÓN CON LA CALIDAD
ELABORACIóN DE PRODUCTOS ALIMENTARIOS A PARTIR DE PRODUCTOS VITIVINíCOLAS
ENVEJECIMIENTO OPTIMIZADO DE VINOS, DESTILADOS Y VINAGRES.
ESTUDIO DE ADULTERACIóNES EN PRODUCTOS AGROALIMENTARIOS (MIELES, ACEITES, MERMELADAS, EXTRACTOS¿).
ESTUDIO DE COMPONENTES PRESENTES EN PRODUCTOS VITIVINÍCOLAS Y AGROALIMENTARIOS BENEFICIOSOS PARA LA SALUD
ESTUDIO DE LA CONSERVACIóN DEL PATRIMONIO VITIVINíCOLA TECNOLóGICO Y ARTESANAL (CAMPUS DE EXCELENCIA INTERNACIONAL DE PATRIMONIO CULTURAL Y NATURAL)
REUTILIZACIóN DE RESIDUOS VITIVINíCOLAS Y AGROALIMENTARIOS PARA DIVERSOS FINES (COSMéTICOS, DIETéTICOS, CONSERVANTES, ETC.)