The research activity will focus on the following lines of research:

1. Development and implementation of Food Quality and Safety.
2. Elucidation, research and study of extracts and/or bioactive compounds of food origin.
3. Development of new food products.
4. Basic and applied research through the development and study of clinical trials in the field of pathologies associated with nutrition.
5. Development of new tools based on information and communication technologies (ICT) for use in food education at teaching and care level.
6. Anthropometric and nutritional assessment and ergogenic aids in sport.