Food Technology

Research themes and Projects

The research topics developed by the Food Technology sector (AGR15) concern: study of the chemical-physical, enzymatic and sensorial composition both of raw and food processed; mathematical modeling for the control, optimization and sizing of conventional and innovative unit operations in the food industries; study of food processes within the main sectors of Mediterranean interest and in relation to the main "health" aspects as well as traditional food preparations; development of new food product; evaluation of the suitable packaging systems and assessment of their interactions with the chemical and enzymatic component of food products, as well as with the main sensorial parameters; study of consumer food choice and preferences.