The main research interests are related to: • the investigation of levels of exposure to oligoelements/contaminants with diet, and the influences of dietary factors or food processing on the bioavailability and metabolism of minerals • the study of the antioxidant ability of dietary polyphenols (catechins, teaflevins and isoflavones) to prevent the oxidative damage to cellular macromolecules • the study of the effect of innovative agronomic approaches on vegetable production in order to improve nutritional value and sustainability • nutritional characterization of cereal products, assessment of functional properties of cereal-based food produced by conventional or innovative processes, application of biotechnological approaches to improve nutritional properties of cereal by-products • effect of dietary patterns and nutrient intakes on citotoxicity and genotoxicity of fecal water • nutrition education programs for children, teenagers, athletes and coaches