• Quality and safety of fruits and vegetables.

• Scientific and Technological development of safe and healthy plant-derived food.

• Control of microbiological contamination during production, processing and storage of plant-derived food.

• Evaluation of the effect of different factors (agronomic, genetic and technological) on the phytochemicals content and bioavailability.

• Development of functional ingredients and foods based on bioactive and bioavailable polyphenols.

• Phytochemicals biological activity evaluation; in vitro (cell cultures) and in vivo (animal models and clinical studies).

• Phytochemicals bioavailability and metabolism.

• Effect of phytochemicals and their metabolites on human gene expression.