Food science and technology

Food formulation, processing, emerging and mild technologies, packaging, sustainability, quality management, certification and shelf-life. Chemical analysis, physical, sensory properties of food. Quality, safety and authenticity aspects. By-products valorization, use of additives and residues.

Keywords: Analysis, Antioxidants, Authenticity, Beverages, Composition, Food, Functionality, Microstructure, Oils, Packaging, Processing, Quality, Sensory, Sustainability, Wine.

Main research fields

Technologies and Innovative Processing

Production of oils, cereal-based, meat, dairy products and emulsions, mild and cold formulations
Sustainable and innovative technologies for smart winery 4.0 and vegetable fermented beverages
New extracts (e.g. Cannabis Sativa, Curcuma Longa L.) and by-products exploitation
Pulsed electric fields, gas plasma, ultrasounds and oil mills on lab, pilot and industrial scale
Packaging and processing to reduce toxicants (e.g. acrylamide), allergens (SO₂) and mycotoxins

Instrumental and Sensory Analysis of Food and Beverages

Innovative, rapid, targeted and non-targeted methods of analysis to control the quality of food of animal, vegetable origin, fruit juices, wine and beer
Measure of water mobility, physical, microstructural properties, shelf-life (accelerated aging and math modelling) and modification induced by processing (quality markers)
Sensory analysis, profile sheets and reference materials to study quality and preference
Activities of the Professional Committee of Olive Oils Tasters

People

Silvia Arduini

PhD Student

keywords: Grappa spirit, Brandy, Authentication, Spirit drinks, HPLC, GC-MS, GC-FID, Aging, Wine

Federico Baris

PhD Student

Alessandra Bendini

Associate Professor

keywords: Sensory analysis, Antioxidant activity, Phenolic compounds, Virgin olive oil quality, Chromatographic analysis, Lipid

Erica Bensmail

PhD Student

Teaching tutor

Maria Caboni

Full Professor

keywords: chromatography, phospholipid, antioxidant, lipid, oxidation

Enrico Casadei

Junior assistant professor (fixed-term)

keywords: chemical analysis, chromatography, olive oil, sensory analysis, quality, food, authenticity

Fabio Chinnici

Associate Professor

keywords: Beverages, Enology, HPLC, Food Technology, Food Analysis, GC-MS, Vinegar, Beer, Fermented Beverages, Phenolics, Aroma

Marco Dalla Rosa

Full Professor

keywords: water in foods, Computer aided image analysis, antioxidants, minimally processing of fruit and vegetables, coffee

Michele D'Ostuni

Junior assistant professor (fixed-term)

keywords: Urban Agriculture, Integrated hydroponic systems, Sustainable urban planning, Building-integrated Agriculture

Mara Antonia Gagliano

PhD Student

Research fellow

Teaching tutor

Tullia Gallina Toschi

Full Professor

keywords: lipid oxidation and antioxidants, food and functional food, virgin olive oil, sensory analysis, food waste recovery,

Patricia Garcia Salas

Research fellow

keywords: Chemical analysis, Food chemistry, By-products, Functional foods, phenolic compounds, Analytical techniques,

Gebremedhin Gebremariam Gebremical

PhD Student

Research fellow

Giulio Giannini

PhD Student

Teaching tutor

Ilaria Grigoletto

Research fellow

Teaching tutor

Mario Guida

PhD Student

Teaching tutor

keywords: BY-PRODUCTS, BIOACTIVE COMPOUNDS, EXTRACTION TECHNIQUES

Sona Hajiyeva

PhD Student

Muhammad Rehan Khan

Research fellow

Giuseppe Mancuso

Junior assistant professor (fixed-term)

keywords: Wastewater treatment, Water reclamation

Carlo Mengucci

Junior assistant professor (fixed-term)

keywords: Machine Learning, Multivariate Models, Metabolomics, NMR Spectrometry

Dario Mercatante

Research fellow

Teaching tutor

keywords: Lipid oxidation and antioxidants, Composition and stability of food lipids, Formulation, characterization and stability

Marianna Olivadese

PhD Student

keywords: Entomology, green systems, historic gardens, sustainability, Environmental Humanities

Giuseppina Paola Parpinello

Associate Professor

keywords: Wine and beverages, Chemical analysis, Sensory evaluation, Exploitation of by-products in enology

Federica Pasini

Junior assistant professor (fixed-term)

Cesare Ravagli

PhD Student

Research fellow

keywords: lipids, instrumental analyses, volatile compounds, food by-products, oxidation, food product formulation, dairy products