My main line of research is the application of new technologies, nanotechnology and techno-functionality to improve food safety, the nutritional value of food and the design and production of functional foods. I have a special interest in the application of high hydrostatic pressures and homogenization of ultra high pressure in milk and milk products, and more recently in emulsions. Another topic of great interest to me is the application of traditional technologies for the improvement of the quality and the nutritional value of processed foods.