Food Chemistry and Biochemistry

_ Clean label food formulations and sustainable technologies for improving food quality, health, safety, and sensory properties.

_ Development of green innovative analytical and omics-based methods for food safety and quality control;

_ Chemical and biochemical properties of agrifood products and their alterations during processing to promote healthier dietary choices and creation of functional foods.

_ Evaluation of how bioactive compounds and functional foods modulate the age-related phenotype and immune-based disorders.