Food Technology

• Prof. Emma Chiavaro

• Prof. Davide Barbanti

• Prof. Massimiliano Rinaldi

• Prof. Eleonora Carini

• Prof. Maria Paciulli

• Prof. Francesca Bot

• Prof. Marcello Alinovi

• Prof. Ottavia Parenti

Research activities are on the following topics

Technological and functional properties of ingredients

• Technological and functional properties of protein-based ingredients from animal, plant and alternative sources (yeasts, fungi)
• Analysis and study of the interaction between ingredients in model systems
• Design of functional ingredients obtained from waste and by-products
• Evaluation of the technological quality of cereals including ancient grains and minor grains, and of pseudocereals and legumes

Design and development of innovative foods

• Design and development of products based on alternative protein sources
• Development of grain-based foods to improve their technological functionalities, nutritional and sustainability
• Development of "clean label" recipes for baked goods
• Optimization of the formulation of gluten-free baked goods
• Study of the effect of ingredients and processing aids on the rheological properties and performance of doughs
• Development and optimization of innovative animal products
• Development of emulsions and beverages with improved functional properties
• Study of gelling conditions and the role of co-ingredients (polysaccharides, salts, lipids) in the formation of gelled foods.
• Modification of rheological and mechanical properties of innovative food structures
• Study and optimization of shelf life of foods
• Study on functional properties of raw materials of tropical and sub-tropical origin in developing countries

Non-conventional and sustainable food processes

• Non-thermal food technologies for improving the quality of food formulations
• High-pressure homogenization technology
• Application of pulsed electric fields (PEF) for improving the functional properties of protein-based foods and products fermented
• Unconventional heating technologies
• Study of innovative cooking techniques
• Study and application of sustainable stabilization techniques in developing countries
• Optimization of hygienic and quality aspects in traditional cooking processes in developing countries