The Institute of Food Sciences conducts basic and applied research, technology transfer and training related to the following topics:
1) Studies on the composition and nutritional quality of food;
2) Assessment of the effects of food on human health;
3) Characterization and optimization of foods specific of the Mediterranean diet;
4) Genomics, proteomics, bioinformatics and food sciences.
5) Design and realization of advanced optical biosensors for food safety and health;