1. Development of new products and processes in the agro-food industry based on emerging technologies (ultrasound, microwave and pulsed electric fields) aimed at increasing the quantity and quality of foods from a nutritional and health point of view.

2. Chemical, physical and organoleptic characterization of raw materials, production intermediates and finished products aimed at product classification and application of nutritional and health claims.

3. Recovery of health-promoting molecules from the by-products of the agro-food industry by formulating ingredients for the food, pharmaceutical, nutraceutical, cosmeceutical and animal feed industries with a view to creating a circular economy that ensures environmental, economic and social sustainability and healthy to the populations.

4. sustainability of the agri-food chains