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According to the FAO/WHO World Declaration on Nutrition (1992), ensuring a sufficient quantity of varied, safe food is a fundamental human right. Meeting nutritional needs and ensuring food safety are key factors in preventing a wide range of diseases and disorders. A healthy diet and food safety are therefore prerequisites for achieving, maintaining and improving human health.
Food is essential for human growth, development and bodily functions. Good nutrition requires a well-balanced diet that provides an adequate daily amount of all classes of nutrients and optimal energy intake for the human body. Food must be safe, nutritious and available in a sustainable way.
Basic research into food products and food supplements, exploring opportunities for their improvement, innovation, and proposing innovative products for the market.
Research into the effects of functional ingredients on human health and metabolism — clinical efficacy, effective doses, safety of use.
Research into the effects of a food product's nutrients on metabolism — bioavailability, absorption, interactions with the body.
Research into the effects of contaminants that enter food from the environment or during processing and production — risk identification and preventive measures.
