Our group’s general objective is the integral study of meat and fish production, including: production indexes, animal welfare, technological transformation and preservation processes, and quality control of the final product. All of this is aimed toward improving the quality and safety of foods for human consumption while increasing consumer acceptance, thus allowing for farms and fisheries to improve their income while contributing to the development of the agrifood industry.

Our group works together in designing new livestock production systems that ensure animal well-being. We encourage the agrifood industry to reorient itself toward more ethical modes of production in greater harmony with the environment while likewise improving overall compliance with current regulations and legal frameworks. We also focus on improving and finding new solutions in the areas of preservation and commercial distribution of meat and fish, as well as meat processing for obtaining by-products.