Quality, Safety and Bioactivity of Plant Foods

The research group includes scientists who cover fundamental and applied reasearch on quality, safety and bioactivity of plant-derived food products. The group has a multidisciplinary approach with a strong background in: i) the analysis of phenolic constituents and their metabolites as well as other phytochemicals related to quality by targeted and un-targeted metabolomics, ii) the phytochemical bioavailability, functional foods, gut microbiota, and food and health, iii) postharvest technology and fresh-cut processing and iv) intervention strategies to reduce microbial risks during production and processing such as the use of disinfection technologies to assure the microbial quality and low chemical risks of fresh and fresh-cut fruit and vegetables.

Main specialization

Scientific Area:
ERC discipline:
  • LS9 Applied Life Sciences and Non-Medical Biotechnology
Industrial Leadership:
  • 4. Biotechnology
  • 4.2. Biotechnology-based industrial processes
Societal Challenges:
  • 2. Food security, sustainable agriculture, marine and maritime research and the bioeconomy.
  • 2.2. Sustainable and competitive agri-food sector for a safe and healthy diet