Research
Our research group plays a fundamental role in the
characterization, sustainable management, and valorization of the
ecosystem services provided by
wild edible fungi. In the context of global change, these organisms are crucial for
forest resilience, biodiversity, and carbon storage, while also presenting
economic and social opportunities for sectors such as
agriculture, gastronomy, and specialized tourism. Our work aims to
understand, manage, and enhance these ecosystem services to ensure their sustainability and integration into various productive sectors.
Our research benefits multiple stakeholders, from
harvesters and producers to
forest managers, researchers, and the agri-food industry. It also impacts
emerging sectors like mycotourism, facilitating territorial development strategies that take advantage of the growing demand for
fungi-centered tourism experiences. Generating knowledge about fungal production, utilization, and management allows us to design more
efficient and sustainable models, which is essential for
climate change adaptation and the responsible use of forest resources.
Research Areas
Through various lines of research, we address the main challenges and opportunities presented by
wild edible fungi:
Mycological production in the context of global change
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Characterization of territorial mycological potential: Developing advanced
inventory and monitoring systems using
expert models and
empirical models, in collaboration with Mycological Parks (FFF) and citizen science.
-
Impact of forestry: Studying the transition from timber-oriented forestry to
mycoforestry, focusing on forest resilience and the valorization of
fungi of alimentary interest.
-
Truffle cultivation: Investigating truffle production in the context of global change, identifying key factors for its
sustainability and efficiency.
-
Fungal utilization: Characterizing harvesting practices and improving methods for estimating
collector pressure to ensure
sustainable and climate-adapted use.
- Agri-food valorization of fungal resources
- Studying the
distinctive parameters of wild edible fungi populations, analyzing their
diversity, quality, and ecological relationships.
- Investigating
consumer preferences and the viability of
innovative commercialization strategies.
-
Mycotouristic valorization of fungal resources
- Exploring the
motives and motivations of mycological tourists, identifying factors that influence their
segmentation and engagement.
- Examining opportunities for
developing products and activities linked to mycotourism, contributing to territorial dynamization in
high-mycological-potential areas.
Knowledge transfer, innovation, and training
-
European
Fungi-Friendly-Forest certification: Implementing
quality standards for the
sustainable management and valorization of fungal resources at the European level.
-
MYCOFORUM knowledge-sharing network: Coordinating this
scientific collaboration platform through the
European Mycological Institute (EMI).
-
CulinaryHubs of the EMI: Cooperating with initiatives like
Congreso Soria Gastronómica and
Cocinando con Trufa to
enhance the role of wild fungi in gastronomy.
-
Coordination of Trufforum: Consolidating this
global forum as the leading event for
truffle cultivation, innovation, and sector promotion.
Impact and Outreach
Thanks to the
interdisciplinary nature of our research, we facilitate the
implementation of adaptive strategies for mycological production in the context of global change. Our work promotes
forest ecosystem sustainability, strengthens the agri-food sector, and fosters
gastronomic and tourism innovation, making a significant impact on the
conservation and valorization of wild edible fungi.
Through collaboration with
institutions, producers, and managers, we aim to
transfer knowledge and generate practical solutions that maximize the
socioeconomic and environmental benefits of mycology. With this vision, we create
working networks and promote specialized education, contributing to the development of a
more sustainable, competitive, and resilient sector.
