Assessment of: a) Nutritional and functional quality of formulations, food, ingredients, diets and/or menus and b) Food information: mandatory and nutritional labelling, nutrition and health claims.
It consists in the development of products based on bioactive ingredients of natural origin or of botanical or microbial origin with possible bio-stimulant / biocontrol effect in the field and to reduce the growth of toxin-producing fungi in fourth range fruit, cereals, dairy products, cured meat, nuts, etc.
Antioxidant capacity, phenolic compounds and resveratrol in wine are determined taking into account the grape variety and production process.
The content of nutrients, bioactive compounds and antioxidant capacity in plant-based food is determined. The influence of harvesting, processing and storage is also studied. Antioxidant capacity, phenolic compounds and resveratrol in wine are determined taking into account the grape variety and production process.
The content of nutrients, bioactive compounds and antioxidant capacity when applying thermal and non-thermal technologies (electric pulses and high pressure) in the processing of plant-based food is studied.
Advanced chemical analysis. Characterisation of food quality and safety within the framework of food legislation. Foodomics: profiling and fingerprinting techniques for food characterisation, authenticity and origin characterisation.
Advanced analysis. Human diet studies. Integrated risk assessment.
(a) components of the lipid fraction of foods/ingredients: fatty acids, volatile compounds (hexanal, nonanal, etc.), sterols, sialic acids, gangliosides, fat-soluble vitamins and other resulting compounds are identified, quantified and stability studies are performed.
Bioavailability assessment: a) in vitro: gastrointestinal simulation and uptake and transport models with cell cultures and b) in vivo by determination of food components and metabolites in biological fluids and faeces, from clinical trials and animal experimentation.
Development of fast, accurate and selective analysis methods for the determination of mycotoxins in food to assess population intake.
Determine the toxicity of mycotoxins by in vivo methods, using different species of rodents, and alternative methods in vitro on mammalian cell lines (from ovary, kidney, liver, intestine, etc.)
