Area of Applied Food Chemistry (Referent Prof. Dossena)
The research activity carried out by the Chemistry Area is mainly focused on the molecular characterization of foods by chromatographic, spectrometric, spectroscopic and computational methods and the search for specific molecular indicators of quality and authenticity. The main research topics developed are listed below.
- Proteomics and peptidomics of foods: structure and nutritional, biofunctional and allergenic properties of peptides and proteins, enzymatic proteolysis, synthesis of proteins, peptides and peptidomimetics; protein-ligand interaction studies using computational methods
- Characterization and biofunctional properties of lipids in foods
- Characterization and biofunctional properties of non-digestible carbohydrates in foods
- Metabolomics of foods by NMR and LC-MS techniques
- Profiling and fingerprinting of the volatile fraction in foods
- In vitro models of gastrointestinal digestion
- Food safety: formation, stability and metabolic fate of natural and process toxins
- Molecular modeling: study of interaction between molecules of food and/or pharmaceutical interest with nuclear receptors (lead compounds, endocrine disruptors, mycotoxins, ITX, etc.); design of 3D databases of molecules of food interest, development of software methods for in silico screening/docking.
The Chemistry Area has also gained specific experience on the main productions of the agri-food sector (processed meats, dairy products, cereals, fermented products, cocoa) and on the characterization and valorization of waste and by-products of the food industry.
For more information: Prof. A. Dossena.
