RESEARCH LINES
- 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.
