-Autotrophic microbiota of the marine environment and aquatic organisms.
-Bacterial identification.
-Control of industrial quality.
-Diagnosis and control of parasitic diseases in heliculture.
-Diagnosis of fish, molluscs and other marine organisms diseases.
-Levels of microbial contamination
-Parasitic allergens.
-Plans of cleaning and disinfection
-Prevention and control of diseases
-Procedures of good practices.
-Selection and Application of marine bacteria as probiotics.
-Virulence mechanisms of pathogenic bacteria.
-Zoonotic parasites in fishery products.
Analytical and sensorial characterization of foods and beverages.
Aromatic and sensory characterization of food and beverages, mainly cheeses, wines, distillates and traditional spirits.
Conservation.
Development of biotechnological procedures to prepare natural food additives with nutraceutical characteristics based on agroforestry and industrial waste.
Exploitation and enhancement of agro-industrial waste. Engineering aspects of fermentation in food and forestry, etc.
Heliculture.
Microbiology and Parasitology associated with the cultivation of marine organisms.
Microbiology and Parasitology in quality control:
Microbiology of the aquatic environment.
Microbiology of water, food, cosmetics and environment, microbiological quality control, microbial diversity, bacterial populations in natural resources, water and food and validation of new diagnostic techniques.
Parasites of importance for biodiversity conservation.