The Instituto de la Grasa is a Food Service and Technology research centre of the Spanish National Research Council located on the Pablo de Olavide University campus in Seville. Faithful to its principles since 1947, the Instituto de la Grasa specialises in research on food lipids and derivatives of oleaginous products, especially table olives. There are 5 departments:

Food and Health

Biochemistry and Molecular Biology of Plant Products

Food Biotechnology

Lipid Characterisation and Quality

Food Phytochemistry