Research laboratories

The main objectives of the unit are to study the health, sensory and nutritional characteristics of typical food products in relation to consumer behaviour towards these products. The unit's research aims to understand the relationships between the organization of product food matrices, their sensory and nutritional functionalities and consumer perception. The unit also studies the interaction mechanisms of Pseudomonas, lactic bacteria, and pathogenic flora of typical fermented food products for the control of product quality and safety.