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)

Partecipants: