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Fermentation processes

Set up and optimization of fermentation processes in order to obtain traditional or innovative products endowed with particular nutritional, functional and organoleptic characteristics, also in relation with the raw material properties.

Set up and optimization of fermentation processes in order to obtain traditional or innovative products endowed with particular nutritional, functional and organoleptic characteristics, also in relation with the raw material properties. “CIRI Agroalimentare” has a wide collection of strains identified through molecular techniques and already characterized for their phenotypic features, metabolic profiles and technological properties. The research activity is focused on the study of factors affecting microbial metabolism and the selection of strains that can be employed, with the purpose of improving the quality of fermented foods. From this point of view, the strategy could result in product differentiation and improved quality.

Professors and  researchers involved in this activity:

Prof. Fausto Gardini

Prof. Luigi Grazia

Dott.ssa Maria Teresa Rodriguez Estrada

Dott.ssa Cristiana Chiavari

Prof. Andrea Versari

Dott. Fabio Chinnici

Dott.ssa Francesca Patrignani