Food science and technology
Research activities are mainly focused on the development of new technologies; the sustainable management of resources and processes; valorization of raw materials, products and by products; development of ingredients and products with high technological and nutritional functionality.
The main research areas are:
- technological and product innovation;
- food producing and property technologies;
- quality control of the supply chain and food enhancement.
- In addition, the Division offers scientific advices and trials related to:
- food labelling and chemical, physical and sensorial analyses of food products;
- validation of food labels;
- sustainability of food production and Life Cycle Assessment;
- training and up-to-date training of specialist-staff of agrifood industry;
- technology transfer to the olive oil chain (Sportello OLIO)