Laboratory of Food Science and Technology
LABORATORY OF FOOD SCIENCE AND TECHNOLOGY
The group carries out research and teaching activities in the field of Food Science and Technology.
Research activities are focused on:
- Study of chemical, physical, and technological features of cereals and pseudocereals
- Study of chemical, physical, and technological features of milk and dairy products
- Study of chemical, physical, and technological features of olive oil and other oils/fats
- Study of chemical, physical and technological aspects of grape and wine
- Quali-quantitative characterization of bioactive compounds (i.e. dietary fiber, arabinoxylans, beta-glucans, vitaminic compounds, carotenoids, phytosterols, bio-phenols, etc.)
- Development of innovative functional foods based on i) cereals and pseudo-cereals (pasta, bread, biscuits, breakfast cereals, cous-cous), and ii) milk and dairy products (ice-cream, fermented milk, ricotta etc.)
- Standardization of innovative methodologies for the analysis of product and process markers (furosine, lactulose, hydroxyproline, FOS etc.)
- Study and development of mild technologies (lyophlization, spray-drying, microwave, PEF, pin milling and air classification, SFC, etc.)
- Isolation and characterization of plant antioxidants and enzymes potentially useful in the food sector
- Alternative uses of olive oil mill by-products.
Research group:
Prof Emanuele Marconi (Full professor, AGR/15-Food Science and Technology)
Prof Gianfranco Panfili (Full professor, AGR/15-Food Science and Technology)
Prof Luciano Cinquanta (Associate professor, AGR/15-Food Science and Technology)
Prof Antonella De Leonardis (Associate professor, AGR/15-Food Science and Technology)
Prof Maria Cristina Messia (Associate professor, AGR/15-Food Science and Technology)
Researchers:
PostDocs:
Dr Serena Niro
PhD students:
Dr Elisa De Arcangelis
Dr. Melania Grassia
Dr Manuela Oriente
Dr Giulia Pagani