{"id":2541,"date":"2014-11-26T16:53:37","date_gmt":"2014-11-26T16:53:37","guid":{"rendered":"http:\/\/www.isa.cnr.it\/web\/?page_id=2541"},"modified":"2017-01-23T09:15:41","modified_gmt":"2017-01-23T09:15:41","slug":"food-2","status":"publish","type":"page","link":"https:\/\/www.isa.cnr.it\/web\/?page_id=2541","title":{"rendered":"Food"},"content":{"rendered":"

\"banner-education<\/h1>\n

\"\"FOOD<\/strong><\/span><\/h1>\n

The Food Program\u00a0stands out due to its multidisciplinary scientific approach and outstanding continuous contributions to Food Biotechnology.\u00a0These skills are applied in both basic and industrial researches.
\nTopics:
\n<\/strong>* Food quality and biodiversity;
\n* Development of: nutraceuticals, fortified, functional and \u00a0novel food
\n* Characterization of biological and technological properties of food components and microorganisms, exploitable in the Food and \u00a0Health sectors
\n* Innovative processes of food transformation\/storage
\n* New active, smart and sustainable packaging systems
\n* Valorization of products having a territorial dimension and monitoring of the agro-food chain<\/p>\n

Applied methodologies<\/strong>: chemical, biochemical, immunochemical, immunological, microbiological, cellular and molecular biology, micro-technology, sensory analysis; in vitro<\/em> (bacteria and eukaryotic cells) and in vivo<\/em> (mouse) models.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

FOOD The Food Program\u00a0stands out due to its multidisciplinary scientific approach and outstanding continuous contributions to Food Biotechnology.\u00a0These skills are applied in both basic and industrial researches. Topics: * Food quality and biodiversity; * Development of: nutraceuticals, fortified, functional and…
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