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  • Food safety and mycotoxins.
  • Bioactive compounds in food: stability, bioavailability and biological effects.
  • Sustainability of the agri-food chain, nutritional implications and healthy diet.
  • Novel functional food ingredients. Microbiota and health.
  • Food stabilisation and preservation technologies. Microbiological risks. Contaminants and chemical residues.
  • Fruit post-harvest and fruit quality.
  • Innovation and processes: sensory and consumer perception, quality and development of foods derived from cereals and foods of animal origin.
  • Natural antifungal ingredients.
  • Bioaccessibility and bioavailability of bioactive compounds of natural origin.
  • Omic techniques for the study of metabolites produced by toxigenic fungi.
  • Alternative methods for determining toxic effects and risk assessment of contaminants and mixtures.