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By-products

Valorization of food industry by-products

The research activity is addressed to the nutritional assessment of food industry by-products for their re-use in new products for human and animal diet. The valorization of  food industry by-products is achieved through both fermentation processes optimization and through the process managing to produce specific compounds also in the industry. In particular, the characterization of lipolytic and proteolytic activity of yeasts, bacteria or unconventional molds on various food by-products,  and the evaluation of the effects of the composition  and chemico-physical variables on the microorganisms performance is developed by the use of traditional and innovative analytical techniques (gas chromatography GC, gas chromatography coupled with mass spectrometry GC-MS, GC-MS coupled with Solid Phase Micro Extraction SPME, HPLC, electrophoretic techniques as two-dimensional electrophoresis 2-DE, SDS-PAGE, urea-PAGE). Moreover, the industrial research activity is focused on the use of microbial strains in order to produce enzymes, ingredients, flavors, polymers, functional molecules, antioxidants, antimicrobials, supplements etc.

Professors and  researchers involved in this activity :

Prof. Maria Fiorenza Caboni

Prof. Luigi Grazia

Prof. Tullia Gallina Toschi

Dr. Lucia Vannini

Dr. Moreno Toselli

Dr. Alessandra Bordonni

Dr. Maria Teresa Rodriguez Estrada

Dr. Alessandra Bendini