Food
Technology
 Unit
of Biotechnology and Foof Safety
The
activity of the research group is directed towards the
development of innovative technologies in food processing
aimed to improve food safety as well as to better
preserve the organoleptic and nutritional properties of
foods.
Unit
of Food Packaging
The
research activity is based on the knowledge of food
degradation phenomena during preservation in order to
slow down or block them. Packaging is considered an
important factor in the foods preservation. Initially
used only as storage unit , it is becoming a means able
to reduce the speed of qualitative decay of foods and to
protect it by microbiological and chemical contamination,
in order to assure the food protection at the time of
purchase until the human consumption.
Unit
of Chemistry and Food Technology
Definition
of quality, genuinity, speciality, and safety of food
products and development of new analytical methods for
their traceability, based on the study of their protein
component.
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