Research activity involve several aspects of food processing and currently is mainly focused on the following topics:
(i) non-thermal processing optimization to improve safety, shelf life and functionalization,
(ii) set up of technological processes aiming to valorize agro-industrial side-streams and by-products into added value compounds,
(iii) optimization of formulation and packaging strategies for developing innovative food products,
(iv) assessment of physical properties of foods (visual, thermal, structural and rheological) in relation to processing, formulation or during shelf life.
