Laboratory of Physical and Rheological Analysis, Innovative Processes and Packaging - LabFiRePack

This is a laboratory where research, teaching and contracting activities with third parties are carried out. The laboratory is based at the Cesena Campus.

In the LabFiRePack innovative products and processes in the food field of both plant and animal origin are studied and includes physical-structural, chemical-physical, calorimetric and rheological analyses as well as the study of packaging systems for food products, ingredients and semi-finished products. From the analytical point of view, special attention is paid to the aspects of texture with different empirical-imitative analyses in compression and tension, fundamental rheological analyses and water fugacity in food systems by determination of water activity.

Analyses involve study of ingredients, formulations, semi-finished and finished products also during storage with shelf-life assessment based on quality markers. These physical-structural, rheological and chemical-physical parameters are considered in relation to various process conditions, including innovative processes such as non-thermal treatments and experimental packaging conditions for use of experimental gas mixtures for modified atmospheres and both conventional and biodegradable and active polymeric films.

Research topics

• evaluation of chemical and physical properties and performances of conventional and innovative (biodegradable, active and edible) packaging

• valorization of waste and by-products of plant and animal origin including the use of innovative non-thermal technologies in order to increase processing efficiency

• sustainability of processing technologies and integrated food-packaging systems

• shelf-life studies and modeling of quality characteristic behaviors of different foods under different storage conditions

• application of innovative technologies, particularly non-thermal, for stabilization of processed foods of plant and animal origin

• application of analytical techniques for the study of fundamental and empirical imitative physical characteristics (isothermal and differential scanning calorimetry, texture, fundamental rheometry, water fugacity, glass transition temperature) on different food matrices and flexible packaging.

Available laboratory equipment

• Precision dual column dynamometer for texture and empirical imitative analysis of rheological properties equipped with several load cells, operating in compression and tension

• Research rheometer for fine analysis of fundamental rheological properties;controlled stress and strain

• Measurement system by dew point determination for measuring water fugacity in confined systems (water activity)

• Differential scanning calorimeter (DSC)

• Drying and freeze-drying equipment

• Spectrophotometer for dynamic measurement of enzyme kinetics

• Darkroom for digital image acquisition (Computer Vision System) and numerical analysis system of qualitative-quantitative image parameters with calibrated evaluation of fundamental colorimetric characteristics

• Compensated vacuum packing plant in modified and reduced pressure atmospheres

• Benchtop spectrophotocolorimeter.

Services and consulting

Labfirepack consults on industrial innovation needs in collaboration with the (i) Safety and Quality, (ii) Food Processes and Products Units of CIRI Agro (Cesena Technopole).

Educational Activities and Training

Labfirepack offers its resources to support:

• Tutorials of three-year and master's courses in food technology and principles of packaging, quality and product innovation, physical and rheological analysis

• Preparation of bachelor, master and Ph.D. theses

• Development of postdoctoral research projects.