The group studies the relationship between plant-derived food intake and human health and the effect of preharvest and postharvest factors on the quality and safety of plant-derived food. The research group includes scientists within the area of food science and technology, with a strong background in the analysis of phenolic constituents and their metabolites, phytochemistry, nutrition and metabolism, bioavailability, functional foods, and application of omic technologies (transcriptomics, metabolomics, proteomics), posthavest technology, fresh-cut product processing and storage, food microbiology and microbial safety, to understand and guarantee the quality, safety and bioactivity of plant-derived food products.