Improving the sensory quality and functionality of food.
Distribution of agricultural and environmental chemical organic contaminants in the food production chain.
Nanotechnology applied to food.
Food processing by high hydrostatic pressures.
Quantification, mobilization and transfer of origin veterinary products (antibiotics) in the system plant-soil-water and its impact on the environment.
Production, stabilization and adequacy of functional ingredients for incorporation in food.
Galician thermal waters as a source of novel enzymes for industry.
Valorization of food industry effluents and fruit low commercial value for the production of products with high added value (functional beverages, bacteriocins and probiotics).
Approaches for control and elimination of natural toxins in food samples.
Metabolomics approaches applied to food science and nutrition research.