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Research

CIRI Agrifood provides provide technical, microbiological, analytical and nutritional expertises, in order to support food industries in production and innovation. The research activity of CIRI Agrifood is focused on two research areas: “Bioanalytical, bioactivity, microbiology and exploitation of microorganisms for industrial purposes” and “Food processing, consumption and health”

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.