The groups in this Department work within the line of research known as “Food, Functional Ingredients and Health”, and more specifically within the sub-line of research entitled “Bioactive Compounds in Foods and Plant Products”.
Studies are conducted on a wide range of phytochemical components of various plant products, defined as those components produced by plants that may have beneficial effects on health, some of which are already supported by epidemiological studies and satisfactory scientific evidence.
- Functional and bioactive compounds from plant products
- Phytochemicals and Food Quality
- Chemistry and biochemistry of pigments