Department 3-Food Science and Technology, Nutrition and Health

In the development of all R&D&I plans at regional, national and European level, ‘Food Science and Technology’ as well as ‘Nutrition and Health’ are of particular importance. These fields of knowledge mainly cover the areas of food technology, food safety, food quality, gastronomy, nutrition and health. The aim of the lines of research developed in these areas is to respond to the social challenge of ensuring competitiveness and sustainable growth from the social, industrial, economic and environmental point of view of the agri-food sector, as well as to increase food quality and guarantee the health of citizens through healthy eating. 

The lines of research developed in this division aim to ensure a sufficient supply of safe, nutritious, healthy and quality food to meet consumer demands, as well as other bioproducts, by improving primary production systems, developing advanced technologies for food manufacturing, innovation in new materials and packaging, assessment and control of risks affecting food safety, and research in nutrition and health.

In this context, four general lines of research are proposed in the field of Food Science and Technology, Nutrition and Health that address the aspects of interest mentioned above.