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FOOD SCIENCE & TECHNOLOGY | Food Science

Chemical and Sensorial Caracterization of Volatile Compounds in Food Matrices

Application of instrumental, sensometric and statistical methods to investigate the nature and the impact of volatiles on the flavour of several food matrices.

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Food Safety

Food-safety Current analytical methodologies used for the determination of contaminants and allergens in food are based on immunochemical assays. These methods have several limitations caused by cross-reactivity, false positives. The research group has developed omics approaches based on mass spectrometry for the determination of microbial and algal toxins in relation to their presence in food and water, in order to identify strategies for monitoring and intervention. The same methods are applied to the determination of traces of allergens in foods such as dairy products, cereals, nuts and soy, to create a system for monitoring their presence in the production of foods and ingredients.

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Food Structure and Physical Properties

This research area is concerned with physical properties and structure of food products.The main applications are: studing food components interactions and transitions; modelling food unit operations; predicting food quality and stability.

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Obesity and Sensory Perception

Investigating the role of saliva and of its composition on the sensory perception of food, in relation to the BMI.

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Quality and Processing of Meat and Derivatives

Quality-and-Processing-of-Meat-and-Derivatives The research concerns:
- Molecular characterization of the proteins of meat sarcomere (buffalo, bovine, pig and poultry) by electrophoretic and mass spectrometry techniques;
- Identification of molecular markers of different animal species in meat products;
- Definition of the proteolytic profile changes during the tenderization process.

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Quality Evaluation of Cereals and Cereal Products

Quality-Evaluation-of-Cereals-and-Cereal-Products The research is focused on the determination of cereal protein composition as related to the bread-making and pasta aptitude, the quality of the bakery products, with a special interest for dietetic products, including gluten-free foods.

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Quality of Milk and Dairy Products from Different Species

Quality-of-Milk-and-Dairy-Products-from-Different-Species The research concerns:
- Proteomic evaluation of milk from different species for the definition of the biological value, nutritional and technological quality;
- Cheese protein profiling aimed to the identification of molecular marker of tipicality;
- Bioactive components characterization in cheese whey;
- Identification of molecular markers for the evaluation of milk mixtures and to study of changes induced by the technological processes.

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Sensory Evaluation and Consumer Science

This resarch area is focused on foods and people with particular innterest on sensory perception, acceptance and choice behaviour. Current researchs address sensory aspects of health and well-being in children, developing of new fast sensory methods, quality of new ingredients, sensory formula optimization, meal context and food acceptability

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