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.
Section manager: Prof. Monica Laureati