The University of the Basque Country works as a third party to CONICET

Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU)

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The Basque Country, the region in which the University of the Basque Country (UPV/EHU) is located, is well known for a high esteem for tradition, but it is also remarkably forward looking and has established a highly regarded industrial sector. In this context, the University of the Basque Country plays an important role in the region’s success and scientific and technological progress, being a vibrant 30 year old institution with 45,000 students, 5,000 world class academic staff and state of the art facilities.

The university offers 67 Bachelor’s Degrees in all fields of knowledge and, at postgraduate level, 103 official master programmes, 44 professional & expert diplomas and 71 PhD programmes. The University of the Basque Country (UPV/EHU) has been recognised in the program Campus of International Excellence (CIE) by the Spanish Ministry of Education in 2010 for a project called Euskampus which has the aim of articulating excellence and internationalisation of the institution and creating a link with the country through three main specialisation areas, all of it under the motto: “Una Universidad, un País, un Campus” (A University, a Country, a Campus). In June 2017 the inclusion of the University of Bordeaux in Euskampus became official, reinforcing the partnership already established between the two universities for international cooperation within the framework of the Bordeaux-Euskampus Cross-Border Campus.

University of the Basque Country has been participating in European research programmes since the 4th Framework Programme, and has been the host institution for an important number of Marie Curie fellowships, training networks and other European and American projects. The institution has a specialized Unit for the management of International Research Projects, managing numerous European contracts every year.

Our research group has developed along its history analytical methodology in the biopharmaceutical, environmental and alimentary fields. Currently, our research is focused on the study of natural products present in vegetal origin food and their influence on their nutritional, functional and health properties of food, as well as on their organoleptic properties. More specifically, our most recent studies are targeted towards different kinds of phenolic compounds in fruits, cider, wine and olive oil. As well, the development of methods for the traceability and authentication of agricultural food products according to their botanical and/or geographical origins is other of our main research fields.