Application of chemical engineering principles for the study and optimization of micro- and macro-scale systems in food and biomedical applications.
The main fields of research concern:
Food Engineering. Development of innovative methods, systems, processes and technologies to increase the preservation and safety of food products. The interest is specifically at the new food treatment and preservation processes (sterilization, pasteurization and drying) that use supercritical carbon dioxide.
Food Safety Engineering. Development of qualitative and quantitative methods and models for the chemical and microbiological food risk assessment.
Biochemical Engineering. Development of microfluidic platforms for the control of metabolic and biochemical stimuli in cell cultures.
