Monitoring food changes, during gastrointestinal digestion, bioaccesibility and mechanisms of action.
Monitoring the effect of foods and food components on intestinal microbiota composition, metabolic activity, genome (gut microbiome), nutritional status and health.
Development of probiotics, prebiotics, and nutritional strategies to prevent diet-related diseases.
Comparative studies of the effect of food on different physiological and disease-related states at the level of digestive function, immune and metabolic diseases.
Studies of “stratification” (inclusion/exclusion) of subjects and patients based on certain biomarkers and the intestinal microbiome.