1. Food Biotechnology and in particular:
Development/optimization of bioprocesses for the production of high-value food ingredients (e.g. beta-carotene, lycopene, squalene) with the use of fungi and yeasts.
Application of Response Surface Methodology for optimum design of bioprocesses and prediction of maximum product yield and productivity.
2. Study of cellular lipid accumulation/degradation by oleaginous fungi.
3. Biotechnological valorization of agroindustrial wastes and by-products (molasses, cheese whey, crude vegetable oils, crude glycerol) for the production of value-added food ingredients.
4. Evaluation of the use of probiotics and prebiotics to enrich foods (salad dressings).