The group's research activities focus on a number of macro-topics in the area of Food Chemistry.
Study and characterization of macromolecules and food components
- Analysis of the structure of proteins, lipids, fibers, peptides, oligosaccharides and the volatile fraction;
- Application of advanced spectroscopic, chromatographic and spectrometric techniques;
- Use of multi-analytical and multimodal techniques for correlation between molecular structure and technological, functional and organoleptic properties;
- Evaluation of nutritional quality, digestibility, and bioaccessibility of macro/micronutrients using experimental and in silico approaches;
- Synthesis and structural elucidation of proteins, peptides, and small molecules;
- Application of omics approaches (targeted and non-targeted) for holistic exploration of food composition and chemical evolution.
Food Safety
- Analysis of allergenic properties of alternative protein sources;
- Study of xenobiotic and bioactive compounds, both naturally occurring and formed during food processing and technological treatments;
- Development and application of in silico toxicology approaches for the study of molecular mechanisms of natural toxins, xenobiotics, and bioactive compounds;
- Evaluation of the safety of novel foods;
- Integration of predictive models and experimental data for estimating exposure and risk-benefit ratio associated with natural toxins.
Authenticity
- Identification of molecular markers associated with food authenticity and integrity, useful for verification of food traceability and quality;
- Mapping of secondary metabolites as species-specific fingerprints.
Valorization of by-products and biorefinery processes
- Recovery and valorization of agro-industrial by-products for the production of innovative ingredients and bioactive compounds;
- Design of sustainable biorefinery processes based on green extraction techniques and enzymatic Biotechnologies.
