My research activity is focused on food microbiology at the Applied and Environmental Microbiology Research Group, performing general analysis for other company laboratories, including water analysis, food analysis, analysis of materials in contact with food, feed and raw materials, forages, premixes, residues in food, animals and feed. On the other hand, I am also working in the isolation and evaluation of strains with probiotic capacity, the evaluation of natural products as potential antimicrobial agents for application in raw materials and the detection of mycotoxigenic fungi in food.