_ New food formulations, innovative technologies and processes to improve the production, safety and quality of wine and foods
_ Improvement and development of new analytical methods for wine and food safety and quality control
_ Chemical and toxicological characterization of food bioactive compounds
_ Biochemical, chemical and sensory modifications during production, processing and conservation to contribute to a healthier diet meeting consumers preferences
_ Development of functional foods with innovative properties devoid of allergenicity
_ Evaluation of the bioactive compounds impact on diseases and aging.
Cooperativa Agrícola de Figueira de Castelo Rodrigo
University of Aveiro
University of Coimbra
Institute of Chemistry, Slovak Academy of Sciences
Institute of Agricultural Medicine, Poland.