Food Science and Technology
The most relevant topics covered within the Division include: established and innovative processing approaches and preservation strategies of foods; design and development of new foods and food ingredients; new food packaging materials and processes. Researchers belonging to the Division deal with aspects related to the quality, safety, authenticity of foods; traditional and typical foods; new procedures to assess the physicochemical, rheological, safety, and sensory attributes of food matrices and consumers’ preference. Some of the supply chains involved in the research activity of the Division include the dairy and winery industries, cereal products and their transformation, bakery, fats, meat, egg products, fresh and processed fruits and vegetables. The faculty staff of the Division, which belongs to the scientific disciplinary sector AGR/15 (Food Science and Technology), is strongly committed to both educational and teaching activities, as well as to set partnerships with Companies.
- Faculty Staff
Name Title Cristina ALAMPRESE RC firstname.lastname@example.org Oreste Vittore BRENNA PA email@example.com Ernestina CASIRAGHI PO firstname.lastname@example.org Stefano CATTANEO RC email@example.com Ivano DE NONI PA firstname.lastname@example.org Stefano FARRIS RTD email@example.com Gabriella GIOVANELLI PA firstname.lastname@example.org Alyssa HIDALGO VIDAL PA email@example.com Johannes HOGENBOOM RC firstname.lastname@example.org Vera LAVELLI PA email@example.com Monica LAUREATI RTD firstname.lastname@example.org Sara LIMBO RC email@example.com Mara LUCISANO PO firstname.lastname@example.org Manuela MARIOTTI RC email@example.com Fabio MASOTTI RC firstname.lastname@example.org M. Ambrogina PAGANI PO email@example.com Ella PAGLIARINI PO firstname.lastname@example.org M. Luisa PELLEGRINO PO email@example.com Laura PIAZZA PA firstname.lastname@example.org Luciano PIERGIOVANNI PO email@example.com Antonio TIRELLI PA firstname.lastname@example.org