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

foto della persona

Silvia Arduini

PhD Student

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

Federico Baris

PhD Student

foto della persona

Alessandra Bendini

Associate Professor

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

Erica Bensmail

PhD Student

Teaching tutor

foto della persona

Maria Caboni

Full Professor

keywords: chromatography, phospholipid, antioxidant, lipid, oxidation
foto della persona

Enrico Casadei

Junior assistant professor (fixed-term)

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

Fabio Chinnici

Associate Professor

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

Marco Dalla Rosa

Full Professor

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

Michele D'Ostuni

Junior assistant professor (fixed-term)

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

Mara Antonia Gagliano

PhD Student

Research fellow

Teaching tutor

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

Giulio Giannini

PhD Student

Teaching tutor

foto della persona

Ilaria Grigoletto

Research fellow

Teaching tutor

foto della persona

Mario Guida

PhD Student

Teaching tutor

keywords: BY-PRODUCTS, BIOACTIVE COMPOUNDS, EXTRACTION TECHNIQUES
foto della persona

Sona Hajiyeva

PhD Student

foto della persona

Muhammad Rehan Khan

Research fellow

foto della persona

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
foto della persona

Dario Mercatante

Research fellow

Teaching tutor

keywords: Lipid oxidation and antioxidants, Composition and stability of food lipids, Formulation, characterization and stability
keywords: Entomology, green systems, historic gardens, sustainability, Environmental Humanities
foto della persona

Giuseppina Paola Parpinello

Associate Professor

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

Federica Pasini

Junior assistant professor (fixed-term)

foto della persona

Cesare Ravagli

PhD Student

foto della persona

Arianna Ricci

Fixed-term Researcher in Tenure Track L. 79/2022

keywords: Oenology; oenological techniques; bioactive compounds; polyphenols; antioxidants; food waste recovery; climate change
foto della persona

Francesca Ricciardelli

Research fellow

foto della persona

Pietro Rocculi

Associate Professor

keywords: Minimally processed food, Novel non-thermal processing, Modified atmosphere processing and packaging, Food processing,
keywords: Quality, stability and analysis of food, Lipid oxidation and antioxidants, Composition and stability of food lipids,
foto della persona

Santina Romani

Associate Professor

keywords: Food processing and quality, Food packaging, Innovative and sustainable packaging (edible coating, active,
foto della persona

Giulia Salvatori

PhD Student

foto della persona

Maria Alessia Schouten

Research fellow

keywords: Food technology
foto della persona

Silvia Tappi

Junior assistant professor (fixed-term)

keywords: Non thermal treatments; Processing optimization; Product innovation; By-products valorization; Pulsed Electric Fields;
foto della persona

Claudia Troisi

PhD Student

foto della persona

Matilde Tura

Junior assistant professor (fixed-term)

keywords: olive oil, hemp seed oil, liquid chromatography, gas chromatography, sensory analysis, food technologies
foto della persona

Urszula Tylewicz

Associate Professor

keywords: non-thermal technologies, Pulsed electric fields (PEF), ultrasound (US), waste and By-products valorisation, Thermal
foto della persona

Enrico Valli

Associate Professor

keywords: chemical analysis, chromatography, olive oils, sensory analysis, by-products, food technologies
foto della persona

Andrea Versari

Full Professor

keywords: enology, sustainability, beverages shelf-life, bioactive antioxidant, polyphenolic compounds, byproduct and waste from