• Dietary and nutritional intervention for the improvement of the quality of life.
  • Application of food education in individuals and population groups.
  • Creation of a Diet and Therapeutic Intervention Unit for Rare Diseases that allows for the advice development for patients, family and caregivers.
  • Generation of diagnostic and analysis methods applied in the field of health.
  • Application of the neurofeedback systems for their implementation in the sensory analysis of food.
  • Analysis of food components and contaminants.
  • Creation of new textures for patients with deglutition problems.
  • Application of gastronomy in food therapy as a tool for improving the quality of life of people with nutritional diseases.
  • Usage of activities in the inclusive gym that allows for being used by any patient and as a social meeting point for the understanding of pathologies that affect people with disabilities.