Ángel Aragonés Millán

My research focuses on oats and their fermentation using lactic acid bacteria to reduce and control mycotoxins. I work on optimising fermentation conditions, studying how these bacteria interact with oat components, and assessing the impact of these processes on food safety and nutritional quality. The aim is to develop safer, more functional oat-based ingredients by understanding both the microbial dynamics and the biochemical changes that occur during fermentation.