Fats for food and feed expert
Focus on repercussions of composition and degradation products

The main area of expertise of Dr Rafel Codony is the characterization of fats for food and feed uses, taking into account their composition and degradation parameters. At this moment he works mainly in the study of the repercussions of composition and degradation products (oxidation, isomerization and polymerization) of feed fats on the quality of meat. Studies deal particularly with the use, in the manufacture of feeds, of some fat materials obtained from co-products or by-products of the food chain, such as animal fats, fish oils, acid oils coming from refining processes, etc.

This research line has the following aims:

  • improving the level of standardisation of fat materials in order to get safer production systems
  • enhancement of the use of feed fats coming from recycled materials in order to decrease environmental charges
  • production of some types of meat at a high level of quality and safety and at a low cost
  • designing methodological proposals for the analytical control of feed fats
  • improving the dissemination of knowledge in the use and control of feed fats between producers
  • reinforcing the consumer confidence in the safety of the animal production systems, ensuring high quality practices and control.


  • Nuchi, C.; Guardiola, F.; Bou, R.; Bondioli, P.; Della Bella, L.; Codony, R. Assessment of the levels of degradation in fat co- and by-products for feed uses, and their relationships with some lipid composition parameters. Journal of Agricultural and Food Chemistry (in press)
  • Pascual, J. V.; Rafecas, M.; Canela, M. A.; Boatella, J.; Bou, R.; Baucells, M. D.; Codony, R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: back fat fatty acid evolution. Food Chemistry, 96: 538-548 (2006)
  • Bou, R.; Codony, R.; Baucells, M.D.; Guardiola, F. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability and sensory quality of dark chicken meat. Journal of Agricultural and Food Chemistry, 53: 7792-7801 (2005)

Where am I?
Luciano Pinotti, University of MilanAshild Krogdahl, NVHIan Givens, Reading UniversityChris Knight, University of CopenhagenVincent Baeten, CRA-WDolores Pérez Marín, University of CordobaStephen Woodgate, Beacon ResearchJoop Luten, NofimaHans Dieter Hess, AgroscopeBart Van Droogenbroeck, ILVOJerzy Juskiewicz, Institute of Animal Reproduction and Food Research Anna Haug, UMBMindaugas Malakauskas, LVAIonelia Taranu, INCDBNARodica Criste, INCDBNAAneliya Haritova, Trakia UniversityKris Sejrsen, Department of Animal Health, Welfare and NutritionRafael Codony, University of BarcelonaFrancesc Guardiola, University of BarcelonaKatri Ling, Institute of Animal Science and Veterinary MedicinePreben Bach Holm, University AarhusDavid Arney, Institute of Animal Science and Veterinary MedicineAna Garrido Varo, University of CordobaJaroslava Ovesna, Institute of Crop ResearchKevin Shingfield, MTT Agrifood ResearchNastasia Belc, Institute of Food BioresourcesRupert Bruckmaier, University of BernJohn Wallace, Rowett Research InstituteCornelia Metges and Harald Hammon, FBNJaap Keijer, WURAila Vanhatalo, University of HelsinkiJovanka Levic, Institute of Food TechnologyDavid Kenny, Institute for Food and HealthIsabelle Oswald, INRAMilan Marounek, Institute of Animal ScienceVeerle Fievez, Ghent UniversityMarcela Speranda, Faculty of Agriculture CroatiaKostas Mountzouris, Agricultural University of AthensIoannis Politis, Agricultural University of AthensMargrit Velik, Institute of Live Stock ResearchBegona de la Roza-Delgado, SERIDAJohn O`Doherty, Institute for Food and Health
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Rafael Codony
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