Food Chemistry and Biochemistry

_ 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.