Presentation.
The Institute of Vegetable Biotechnology (IBV) was created in the UPCT in the year 2000 to establish and consolidate excellence groups in the Region of Murcia in the areas of vegetable and agricultural biotechnology and biological systems engineering, with the development of relevant projects of agricultural production and its industry. Since its start-up in March 2001, the IBV has obtained competitive subsidies from the Spanish Education and Science Ministry (MEC) for infrastructure and technical personnel of several units of R&D&I: Molecular Genetics. Phytogenetic Resources, Secondary Metabolites, Biotechnical Processes, Microbiology and Alimentary Safety, Resistance to Insecticides and Alimentary Quality and Health. Moreover, through technology and service transfer, it favors company settlement and development. The researchers of the IBV carry out interdisciplinary projects to achieve synergies, financed by companies through regional, national and international contracts, as well as by public financing from the MEC, from the Séneca Foundation of the Region of Murcia and from the European Union. The IBV fulfils the educational demand of specialists in areas such as intensive production, process engineering, agricultural food microbiology, minimum processing, and in techniques like horticultural molecular genotyping, molecular identification of pathogens, etc. offering specific courses in which its researchers and technicians participate.

Research lines
Technology and Engineering of Biotechnical Processes Development and application of technology and engineering of biotechnical processes to obtain bottled, canned or packed food and drinks. Active and intelligent vessels. Food by-products and waste recycling.

Food Microbiology and Safety
Food control for pathogenic and alterating microorganisms. New technologies for food conservation. Risk evaluation. Response mechanisms to microorganism stress and proteic (proteomic) expression.

Secondary Metabolites
Bioactive compounds obtained by in-vitro cultivation for the food and pharmacy industry. Analysis of antioxydant, enzymatic and non-enzymatic systems in harvested products and in stressed plants. Identification of metabolic and proteic markers in oxidative stress situations.

Food Quality and Health
Postharvesting technology of whole and minimally processed fruits and vegetables (IV and VGamas). Prolonging commercial life. Refrigeration, controlled and modified atmospheres and innovations. Bioactive compounds. Global post-harvesting quality aimed at genetic improvement.

Resistance to Pesticides
Study of diseases and plagues in industrial crops. Detection and diagnosis of parasites in crops through molecular techniques. Characterization of the resistance to pesticides. Development of biocontrol strategies.

Molecular genetics
Studies and application of molecular genetics in the production of plants and in the food industry. Development of functional genomics techniques. DNA Technology for medical and industrial diagnosis. Identification of genes.

Phytogenetic Resources
Introduction and adaptation of new crops. Use and characterization of germplasm in crops. Recovery of threatened vegetable species.

Facilities in the R&D&I building

• Meetings hall, Library and Archive.
• Technicians and Computers rooms.
• Nine specialized laboratories.
• Microscopy Room.
• Histology Room.
• Gas Chromatography Room.
• Radioisotopes Room.
• Five chambers of controlled growth.
• Four refrigeration chambers and one for freezing.
• Germplasm Bank.
• Normalized hall of sensorial evaluation of food.
• Room for the preparation of samples and support to chambers and warehouse.