The chemistry underlying food quality and human health is investigated to answer fundamental questions regarding the nutritional, biological and sensorial significance of compounds. The ultimate goals are to improve the understanding of the impact of diet on human health and the production of higher value-added foods and agricultural products.
The major research lines are wine science, nutritional metabolomics, food and plant chemistry, and wet and dry metabolomics.

The expertise of this Unit is based on profiling analyses - both untargeted and targeted, offering innovative and unique analytical tools, and to support the agro-food industry, research institutes, and national and international projects.