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Expertise

The Agrifood CIRI Staff has a long time experience in the field of research and technological transfer. The CIRI’s Staff motivation towards innovation can be seen in the high number of collaborations with companies and in the many regional, national, and international projects concerning different scientific and technological areas.

Current projects:

- Project POR-FESR 2014-2020: Through the European Regional development fund 2014-2020, the region intends to strengthen regional economic and social cohesion, by investing in the areas that support growth to improve competitiveness and create jobs. This can increase competitiveness of the scientific and technological system. POR-FESR 2014-2020 awarded CIRI Agroalimentare with 4 coordinated projects and 5 partnership in other laboratory projects.

Coordinated projects:

ECOPACKLAB – Infrastructural laboratory for the application of advanced technologies to obtain active and eco-friendly packaging. Project Coordinator: Prof.ssa Santina Romani

INNOFRUVE- Industrial Research and Innovation in the fruit and vegetable sector. Project Coordinator: Prof. Marco Dalla Rosa

FOOD CROSSING DISTRICT - Industrial symbiosis: two new food from by-products and a map of their circular economies in Emilia Romagna region. Project Coordinator: Prof.ssa Tullia Gallina Toschi.

The project aim deals with the possibility to use tomatoes for mild phisical extraction with olives to obtain an innovative functional and sustainable food, a vegetable oil naturally enriched in antioxidants (i.e. carotenoids).

MicroEmiRo - Microbial collections of Emilia-Romagna region: biodiversity for agri-food industries. This project is aimed to exploit the microbial resources located in four laboratories belonging to the High Technology Network of Emilia-Romagna Region. The principal purpose is the optimization of technological performances, also at industrial level, of selected cultures (mainly lactic acid bacteria). The project is divided in 4 specific goals, i.e. the development of new fermented products for vegan consumers, the production of short ripened cheese with low salt, lactose and calorie content using specific starter cultures, the optimization of autochthonous starter cultures to increase sensorial features, safety and recognizability of traditional fermented sausages and the use of bacteriocin producing lactic acid bacteria to increase shelf-life and safety of fresh products.

​Moreover, CIRI AGRO is partner in the research activities of five POR-FESR 2014-2020 projects.

Some of the public project CIRI AGRO have been involved:

- the regional project TEPASS. The project aims are: i. to develop technologies to improve food organoleptic properties and shelf life extension with a gradual reduction of preservatives, ii. to formulate and produce new functional foods containing healthy ingredients, iii. to develop technologies for the production of ecofriendly packaging, with particular interest towards biopolimeric and biodegradable packaging for foodstuff.

- NAMASTE (2010-2013): research collaborative project between the European Union and India to develop innovative, industry-oriented approaches for the valorization of mango, orange, pomegranate, and rice bran by-products. The project is characterized by an economic and environmentally sustainable approach, and it is also aimed towards the improvement of the nutritional quality of the new produced  foodstuff.

- AGRIFOOD RESULTS (2009-2011): project for the results dissemination of  various european projects involving the CIRI staff.

- HIGHQRTE: Innovative non thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals”: FP6-FOOD-012340. The aim of the project was to improve the safety and the quality of three  “ready to eat” European food product categories: salads, liquid food stuffs and vegetable based dishes, using technologies alternative to heat treatment (photosensitization, pulsed electric field, and high homogenization pressure.

- RESCAPE: Reducing Egg Susceptibility to Contaminations in Avian Production in Europe (FP6- 036018). The main aim of the project was the reduction of the risk factors in egg contamination by applying innovative sanification treatments (e.s. gas plasma), employed  to reduce the eggs surface contamination.