The main activities of the group – teching, research and analyses to the community - are related with food science. Different areas are embraced, including the implementation, validation and application of chemical, physical and biological methodologies, in order to evaluate food’s quality, authenticity and safety.
Our guidelines are to develop environmental friendly analytical methods.
Another concern of the group is to study the influence of nutrion on health.
Our research values collaborations with the industry, as well as with other universities and research groups.