Industrial research and third-party research activities are conducted in the laboratory. The laboratory is located on the Campus of Cesena.
In the laboratory, traditional and innovative technologies are studied and optimized by using laboratory/pilot-plants for the processing and packaging of food products from the main production chains, with the aim of increasing quality and sustainability, through better use of natural resources to obtain safe products with high stability and improved nutritional and sensory properties.
This activity is performed through the study and optimization of process parameters at laboratory/pilot scale, as well as the use of innovative functional packaging systems in terms of environmental sustainability and extending the shelf life of food products. Also of importance is the research activity on the valorization of agri-food by-products through the study of processes and production equipment for their transformation into functional ingredients and/or other downstream products with high application value.
Research topic
• Chemical, microstructural, rheological and sensory characterization of processed products
• Investigation of new thermal and non-thermal methods for process/product innovation
• Food stability and shelf life extension studies
• Development and optimization of sustainable packaging technologies for fresh and processed foods
• Process adaptation to achieve technological and product goals
• Sustainable technological applications for the valorization of agricultural by-products
• Specific training services in the field of sensory analysis and the application of sensory tests.
Laboratory equipment available
• High performance liquid and gas chromatography instruments coupled with different types of detectors (HPLC-UV, UHPLC-DAD, UHPLC-MS-MS, GC-MS, SPME-GC-MS)
• Dynamometer, dynamic isotherm generators and differential scanning calorimeter (DSC) for rheological and thermal characterization of foods
• Fluorescence microscope and particle size measurement system and z-potential of surfaces (zetasizer)
• Spectrophotometer (UV-Vis)
• Computer vision systems for image analysis, and colorimetry
• Sensory laboratory and sensory room
• Semi-industrial and laboratory-scale pilot plants for the production of olive oil
• Laboratory/pilot plants for the treatment with pulsed electric fields (PEF) of solid and fluid foods
• Laboratory and pilot plant for the treatment of foods with ultrasound
• Laboratory/pilot plants for the treatment of foods with cold gas plasma and plasma activated water
• Pilot plant for the production of preserves of animal and vegetable origin
• Freeze dryer and pilot spray dryer
• Pilot plant for modified atmosphere packaging of foods
• Cold smoker in inert gas conditions
• Manometric permeabilimeter for packing materials
• Pilot plant for the treatment of food with ozone.
Services and advisory service
The Laboratory carries out consultancy for industrial innovation needs in collaboration with the Food Processes and Products Unit of the Interdepartmental Centre for Industrial Agro-Food Research (Cesena).
The Laboratory is available to organize training and updating activities structured for specific business needs.