Identification of contaminants and unwanted substances in foods, identification of sources and risk analysis.
Release kinetics of active substances from food packaging and interactions food / container.
Production quality of the and valorization of raw materials and products containing specific bioactive substances and / or with organoleptic properties
Devices and innovative methods for the rapid and early diagnosis and in situ monitoring of food quality and chemical and microbiological safety of the productions
New reference materials, validation of analytical methods, ring test or proficiency testings
Exposure and chemical risk assessments for consumers and operators in the food sector.
