1 | Biochemistry, Technology and Innovation of meat and meat products. [+info]

2 |Food Analytical Immunotechnology . [+info]

3 | Innovation, Quality and Development of Cereal Based Foods . [+info]

4 | Lactic Acid Bacteria and Probiotics . [+info]

5 |Microbial ecology, Nutrition and Health . [+info]

6 | Molecular Engineering of Enzymes . [+info]

7 | New materials and nanotechnology for food applicationss. [+info]

8 |Packaging . [+info]

9 | Physical and sensory properties of food and consumer sciencey. [+info]

10| Postharvest Physiology, Pathology and Biotechnology. [+info]

11| Preservation processes and risk assesment in food. [+info]

12|Systems biology in yeast of biotechnological interest . [+info]

13| Trace elements. [+info]