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.
The intake and nutritional status of different groups (schoolchildren, elderly people, sportsmen and women, etc.) is assessed.
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.
The research line focuses on research in health services and technologies applied to health, and on the design, implementation and evaluation of health promotion and disease prevention interventions.
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.
The nutritional value of menus offered in school canteens and residential centres is assessed. Restaurant menus and the necessary adaptations to make them healthy are studied.
