Our department is dedicated to advancing knowledge and innovation across the interconnected fields of food science, nutrition, and dietetics. Our research explores the journey of food from production to consumption, with a strong emphasis on quality, safety, sustainability, and human health. Our research aims to inform national dietary and clinical guidelines, contribute to international collaborations, and support MSc and PhD students in all areas of Food Science, Nutrition and Dietetics in launching successful careers.
Assessing innovative food processing technologies, including non-thermal decontamination methods, and developing sustainable packaging solutions such as biodegradable and edible materials to enhance food safety and reduce environmental impact.
Understanding and controlling microbial contamination, including biofilm formation in food processing environments, to improve food safety across the supply chain.
Exploring the role of probiotics, prebiotics, and bioactive compounds such as polyphenols in promoting human health and preventing disease.
Addressing food insecurity and promoting sustainable dietary practices, including research on fruit and vegetable consumption and the role of ultra-processed foods in population health.
Research into nutrition during pregnancy and early life, including maternal dietary behaviours, breastfeeding, gestational diabetes, and experiences of weight stigma in the maternity period.
Assessing dietary intake, diet quality, and adherence to dietary patterns in diverse groups using validated dietary assessment methods, including food diaries and indices.
Investigating nutrition knowledge, attitudes, and behaviours across populations to support effective health promotion and behaviour change strategies.
Examining dietary interventions, nutritional care, and body composition in clinical settings, including renal disease and critical care, to improve patient outcomes.
Our department contributes to a diverse portfolio of funded research projects through roles including Principal Investigators, Collaborators and Partners with interdisciplinary and multi-institutional teams.
Project financed by Xjenza Malta through the FUSION: R&I Research Excellence Programme 2024.
Project financed by Xjenza Malta through the FUSION: R&I Research Excellence Programme 2023.
Project financed by PRIMA 2025.
Project financed by ESF+02.230 under EU programming period 2021-2027.
Project co-funded by the EU through EUPA-Malta. It is the recipient of an ERASMUS+ Cooperation Partnership in Higher Education grant.
Members of our department serve as management committee members in several COST Actions; EU-funded initiatives that connect researchers and innovators across Europe.
Our current and recent participation includes:
These collaborations allow us to contribute to pan-European discussions and ensure our research has impact beyond national borders.
Our research generates meaningful impact across the food system, from production and processing to nutrition and public health. By advancing knowledge in food safety, innovative processing technologies, and sustainable practices, we contribute to the development of safer, higher-quality, and more sustainable foods.
Our work in nutrition and dietetics supports evidence-based dietary strategies that promote health and well-being across different population groups. Through collaboration with industry, policymakers, and healthcare professionals, we help translate scientific findings into practical solutions that address real-world challenges.
If you are motivated to make a difference in the future of food and health, we invite you to connect with us and become part of our growing research community. Explore opportunities for postgraduate study, collaborative research, and industry engagement, and contribute to innovative solutions that promote safe, nutritious, and sustainable food systems.