Description:

The term “novel foods” refers to functional foods and ingredients as well as to food items obtained by the use of modern agrobiotechnology. Our holistic vision of food covers the study of its scientific (analytical composition and health properties), technological (the influence of the means of production), and social (standards, eating habits, social perception) aspects.

Teaching:

Graduate Degree courses in Pharmacy, Human Nutrition and Dietary Science and Food Technology at the Complutense University of Madrid. Courses of the University-specific Post-Graduate Degree in Food Safety. 

Research:

Characterisation of the nutritional, sensory and technological quality of novel foods and food ingredients. The social aspects of novel foods and food ingredients.

Services:

Analysis of the nutritional and sensory quality of plant-based foods. Supporting the implementation of legislation regarding food industries. Feasibility study of nutritional and health-related declarations on food labelling.

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