Research activity involve several aspects related to the processing, quality and stability of foods using a multidisciplinary approach and is mainly focused on the following topics:
- Optimization/innovation of processing conditions to obtain foods (e.g. minimally processed vegetables) with high quality and sustainability levels;
- Evaluation of food quality and safety changes due to conventional and novel processing and during storage;
- Formulation of new and novel foods: development and physico-chemical characterization (e.g. bakery products);
- Development and optimization of packaging solutions (e.g. modified atmosphere, active pack) and storage conditions to improve processing performances, shelf-life and quality of fresh, partially-processed and processed food;
- Shelf-life studies and assessment of differently packed foodstuffs: physical, chemical, enzymatic and sensorial decay modelling;
- Characterization of the state of water and its effect on properties and stability of food materials;
- Study of the chemical and physico-chemical characteristics of roasted coffee and coffee beverages;
- Study of chemical, physical, rheological and sensorial properties of dough, bread and bakery products as a function of different formulations and / or processing and storage conditions;
- Study of occurrence, prevention and minimization of toxic compounds (e.g. acrylamide) in foods.
Current research interests are focused on:
- Study on the application of emerging technologies (pulsed electric fields, vacuum impregnation, osmotic dehydration, ultrasound) for the processing of fruit and vegetables, with the main objectives to: improve safety, quality and functional properties of processed foods; induce targeted modification in food structures; improve the mass transfer processes, also of valuable compounds from biological matrices (food and food by-products).
- Study on the application of innovative and sustainable packaging solutions (edible coating, active, biodegradable) with the main objectives to: increase of shelf-life and quality level of different foods; reduction of food waste; increase the technological suitability of biodegradable materials; increase the food-packaging sustainability.
- Innovative strategies for the mitigation of acrylamide and other toxicants content in different food products (fried potatoes; coffee; bakery products).
More specific research interest can be described by the following keywords:
Food processing and quality; food packaging; innovative and sustainable packaging (edible coating, active, biodegradable); modified atmospheres processing and packaging; shelf-life studies; food by-products & waste valorisation; food design and development; traditional thermal processing (frying, baking, roasting, drying); preserving combined technologies; minimisation strategies of toxic compounds (e.g. acrylamide) in foods; emerging technologies (Pulsed Electric Fields, Vacuum Impregnation, Osmotic Dehydration, Ultrasound); innovative analytical techniques; technology and quality of fruit and vegetable products; minimally processed foods; technology and quality of bakery and starchy products; coffee and coffee beverages technology and quality.
