The laboratory focuses on the search for natural compounds with antifungal activity against the phytopathogenic fungus Botrytis cinerea, which causes significant economic losses in various cultures, especially grapes. Natural compounds are obtained from fungi, plants or residues from the foods and beverage industry. The laboratory employs a combination of chemical, biochemical, microbiological and bioinformatic tools for identifying and characterizing pure compounds or mixtures of compounds with antifungal activity.