The research activity will focus on the following lines of research:
- Development and implementation of Food Quality and Safety.
- Elucidation, research and study of extracts and/or bioactive compounds of food origin.
- Development of new food products.
- Basic and applied research through the development and study of clinical trials in the field of pathologies associated with nutrition.
- Development of new tools based on information and communication technologies (ICT) for use in food education at teaching and care level.
- Anthropometric and nutritional assessment and ergogenic aids in sport.
- Food control in terms of food safety.
- Development of food education as a tool for the prevention and treatment of pathologies associated with nutrition.
- Study of nutrition in terms of nutritional status and food intake in population groups and patients with various pathologies.
- Gastronomy.
- Food technology.
- New products development in the agri-food industry
Design and adaptation of new food products from traditional foodstuffs, Food enrichment/fortification, Evaluation of the nutritional composition of food products and its improvement, Study of new materials, Study of stability.
- Assessment of anthropometric, nutritional and ergogenic aids in sport
Assessment of the body composition, the nutritional status and the effectiveness of substances that increase sports performance. Assessment and development of products aimed at ergogenic aid and high competition.
- Information and communications technology (ICT)
Design of tools based on ICT in the teaching, welfare and healthcare fields.
- Food quality and safety
Microbiological control of food- Traceability systems and HACCP- Analyses of pollutants through liquid chromatography-mass spectrometry: Study of extraction techniques, Development of analytical methods, Interpretation of analytical data by means of chemometric techniques.
- Clinical studies
Nutritional assessment/intervention:
- Study of the functionality of bioactive compounds in patients with certain pathologies and/or treatments; retrospective and prospective population studies.
- Design and development of food products targeted to selected population groups.
- Study of extracts and/or bioactive compounds of food origin
Functionality and bioavailability tests in cell cultures and in-vitro. Metabolomic analysis (LC-MS) and interpretation of results (Foodomics), Characterisation of bioactive compounds, Evaluation of stability in matrices, Bioavailability in vitro of bioactive compounds.
Partners
- Pablo Català Gregori - Poultry and animal feed quality centre of the Valencian Region
Burjassot/Paterna Campus
Av. Vicent Andrés Estellés, s/n
46100 Burjassot (Valencia)
