I) Food science: new technologies for production and preservation, design of functional foods with bioactive properties, food nanotechnology, sensory analysis.


    II) Supramolecular architectures for the stabilization and vehiculization of biomolecules with health impact.

    III) Valorization of agro-industrial waste and by-products.

    IV) Advanced materials: special characteristics, nanomaterials, and biomaterials.

    V) Sustainable development: new technologies with low environmental impact, biotechnology, and alternative energies.