1.
Food Chemistry.
Composition, physicochemical and biological properties related with foods, ingredients, processing and storage. Texture and food microstructure.
2.
Health and Wellness.
Nutrition. Physiological and biochemical changes of the body related with the food consumption.
Functional foods. Bioactive ingredients or components. Industrials foods targeted to these segments. Food for children.
3.
Food Development. Development of new foods or food improvement.
4.
Biotecnology. Genomics. Bioproceses (microbial fermentation, cell cultures).
5.
New ingredients development. Development of new flavours and ingredients. Interaction with foods, processing, texture, etc.
6.
Packaging and biofilms.
7.
Food processing.
Development of new processes and engineering aspects.
8.
Development of new raw materials.
Development of new plants, seeds, fruits, (cereals, legumes, oilseeds and fruits) and its impact on the food sector and nutritional aspects.
9.
Consumer knowledge. Strategies of consumer knowledge.
Food Safety Research
1.
Physiology, genetics, biochemistry and behaviour of microorganisms used in food processing and/or that can be the source of problems related with food safety.
2.
Effect of preservatives, processing and packaging systems on food microbiology.
3.
Methods for detection, identification and counting of food microorganisms or microbial toxins.
4.
Microbiology of food fermentation.
5.
Predictive microbiology. Models.
6.
Microbiological aspects in Food Safety.
7.
Microbiological aspects related with food quality and its deterioration.
8. Ecology of food microbiology
