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Bioanalytical, bioactivity and microbiology

This operative unit performs chemical, physical, sensorial and biological analyses, from raw materials to final products, in order to study food composition, bioactive compounds, functional foods, recovery and enhancement of food by-products, optimization of fermentation processes, exploitation of microorganisms for industrial purposes.

Food processing, consumption and health

This operative unit includes: study of technologies to improve food shelf-life; optimization of food processing, from both plant and animal origin; formulation of new functional and nutraceutical products; study of techniques to control food quality and traceability. Regarding food packaging, new methodologies and new materials are developed.

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Calls of competition

Published calls of competition, relevant documentation and archive

Agrifood Platform