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· Gastronomic advances:

          o Development of new products in gastronomy.

          o Sensory, energy and nutritional analysis of dishes.

          o Evaluation of menus.

          o Training in food handling.

· Development of anthropometric and nutritional tools:

          o Selection of materials for anthropometry.

          o Generation of materials applied in food and nutritional software development.

· Análisis de alimentos:

          o Energy and nutrients

          o Bioactive compounds.

          o Exosomes.

          o Contaminants.

· Determination of biomarkers in the health field:

          o Analysis of exosomes.

          o Determination of biochemical parameters