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;