The research groups in this Department work within the line of research called āFood, Functional Ingredients and Healthā, and more specifically within the sub-lines āMolecular Nutrition and Lipid Metabolismā and āBioactive Compounds in Foods and Products of Plant Originā.
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:
- Cellular and Molecular Nutrition
- Food Proteins and Immunonutrition
- Functional and bioactive compounds from plant products
- Vegetable protein