The research aims at developing new knowledge on food systems. The Labs exploit advanced technologies, such as hot melt extrusion, supercritical CO2 extraction, ultra-high pressure homogenization and freeze-drying to (1) extract antioxidants, essential oils and natural pigments, (2) develop functional ingredients and (3) nutritional products. All raw materials, ingredients and products are characterized by up-to-date analytical techniques. Food quality, stability and shelf-life are generally assessed by calorimetry. Nutritional composition is assessed by HPLC, GC or FT-NIR or MIR. Advanced techniques such as e-Tongue or e-Nose are also used. Overall, the lab offers a comprehensive knowledge on innovative food processing and food quality analysis.
Equipment include:
- HPLC-MS and GC-FID
- UV, Near and Mid Infrared Spectrometry
- Electrochemical detectors
- Isothermal Calorimetry
Pilot Plants include:
- Ultra High Pressure Homogenization
- Freeze Drying
- Hot Melt Extrusion
- Supercritical CO2 Extraction
Equipment include:
- Colloidal stability
- Viscometer
- Particle size measurements
NOI - A2 2 Floor