Concept of food safety in relation to food production of products of animal and vegetable origin.
Stabilization of food products: techniques and technologies used.
Components and modifications generated by technological intervention in the transformation of animal and vegetable products.
Relationship between molecular structures and behavior. The case of biological membranes.
Fatty substances: differences between those of animal and vegetable origin, in the effects of the corresponding diets.
Main utilities of diffusion, balance and evolution knowledge, in the interpretation of biochemical and food aspects.
Oxidation and antioxidation of lipids: importance in the evaluation and interpretation of behaviors and effects, in aspects that are poorly or insufficiently interpreted in the food and nutrition sector.
Maillard's reaction and health implications.
Hypothesis of further research to be carried out in cases considered already thoroughly in-depth and therefore already known.