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RESEARCH LINES

CHEMICAL AND BIOCHEMICAL CHARACTERIZATION OF FOOD COMPOUNDS
This line comprise the investigation of food components features and their association with biological activity and function. In addition, the effects of harvesting and processing on these compounds is also covered.

METABOLIC EFFECTS OF BIOACTIVE FOOD COMPOUNDS
This line comprises the investigation of nutrients and bioactive food compounds effects on metabolism under normal or pathological conditions both in experimental and clinical studies.

FOOD QUALITY AND SAFETY
This line comprises the investigation of chemical, biochemical, physical and microbiological features of foods and their association with quality and safety.

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Last atualization 20/12/2016 às 12h07