-Bioavailability of food components
-Physicochemical properties of honey
-Use of bioassays (caco-2 cells) to model human intestinal absorption
-Nutriomics of food nutrients
-Bioactive compounds in food
-Microencapsulation
-GC and GC-MS analysis of food flavours
-HPLC and LC-MS analysis of food bioactives, including natural antioxidants