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