Food science and nutrition


Characterization of chemical contaminants in food: heavy metals, POPs and emerging pollutants.

Relationships between food consumption and human health.

Development of personalized friendly tools to minimize the intake of chemical pollutants through food consumption.

Metabolome wide-association studies to identify metabolite profiles associated with dietary patterns.

Clinical trials to evaluate the effect of healthy dietary patterns and specific foods.

Integration of multi-omics data to better understand the cross-talk between gut microbiota and the host and its impact on human health.

Food consumption and risk of major chronic diseases (type 2 diabetes, cardiovascular diseases, cancer, Alzheimer's disease).