Monitoring of biomarkers for assessing food authenticity (in particular for the authentication of fish species), and food quality and safety (by methods based on mass spectrometry or biosensors); proteomic and peptidomic analysis of food matrices; structural characterization of proteins and peptides extracted from food matrices (including enzymes, allergens, bioactive peptides, etc.);  proteomic analysis of microorganisms (probiotics, pathogens or bacteria of technological interest). In addition, training for the analysis of proteins and peptides by methods based on mass spectrometry, training on advanced proteomics strategies and for the realization and application of advanced optical biosensors for the detection of compounds of interest in the agri-food sector is also provided together with a consulting service on method set up and problem solving as requested by users.