The research involves different agro-industry areas, namely, meat products, fats, fruits, vegetables, canned foods, soft drinks, wine, sugar and honey, pastry, fish and dairy products. Major analytical methodologies involve HPLC, GC and molecular biology techniques.

Food quality:

- Analysis of major constituents:

• moisture and water activity
  
• protein content
  
• fat content, fatty acid composition and trans fatty acids, triacylgliceroles
  
• carbohydrates identification and quantification
  

- Analysis of minor constituents:

• volatile compounds and correlation with sensory characteristics
  
• tocopherols and tocotrienols
  
• carotenoids: beta-carotene, lutein, retinol, licopene
  
• phytosterols
  
• organic acids and nucleotides
  


Food authenticity:

- Food authenticity using PCR-based molecular markers
- Food authenticity using chemical markers



Food safety:

- Additives, namely, preservatives, synthetic antioxidants and sweeteners
- Contaminants, namely, pesticides, acrilamide, heterocyclic amines, biogenic amines
- Correlations between nutritional intake and several biochemical parameters in blood and abdominal fat:

• fatty acid profile, lipophilic vitamins and carotenoids
  
• Infant nutrition