The research groups in this Department work within the line of research called “Food, Functional Ingredients and Health”, and more specifically within the sub-lines “Molecular Nutrition and Lipid Metabolism” and “Bioactive Compounds in Foods and Products of Plant Origin”.
Research focuses on nutritional assessment of foods, obtaining and characterising biologically active compounds, and the design of functional foods, gaining further insight into their cellular and molecular mechanisms.
Groups:
- Functional and bioactive compounds from plant products
- Cellular and Molecular Nutrition
- Vegetable protein