Motor für Innovation bei Lebensmittelunternehmen
Warum Unternehmen wie Dr. Schär, Puratos oder Barilla das neue Internationale Kompetenzzentrum der Freien Universität Bozen unterstützen.
International Competence Centre on Food Fermentations
The Centre is a hub of innovation where cutting-edge research delves into the dynamic world of fermented foods. From unraveling microbial ecosystems to understanding health benefits, we pave the way for a healthier tomorrow through scientific exploration and culinary heritage preservation.
Our mission
The Centre aims to exploit and enhance the vast wealth of knowledge, results, and collaborations with local, national and international industries, already consolidated by the Platform Micro4Food of the Free University of Bozen-Bolzano. It aims to emerge as a pioneer in innovative and precision food fermentations.
The main focus is on the management of food fermentation in order to develop new concepts through the development of prototypes and possible patenting. This will take place in a scenario where particular attention will be paid to the sustainability of the biotechnological protocols to be developed, with particular reference to the local dynamics of South Tyrol.
News
New frontiers for diet. ICOFF's research on food fermentations
The Free University of Bozen-Bolzano has a Competence Centre on Food Fermentations at the NOI Techpark in the city of Bozen-Bolzano.
Alimentazione del futuro. Inaugurato il Centro di Competenza ICOFF
Studio del macrobiota intestinale, riciclo di sottoprodotti, creazione di alimenti funzionali e conservabili: sono le principali aree di ricerca su cui si concentrerà ICOFF.
Research areas
Development and optimisation of innovative processes and products
Innovation through microbial fermentation and biotechnology for the health and welel-being of consumers
Diet-human axis
Exploration of fermented foods’ effect on the health of the gastrointestinal ecosystem using the model SHIME (Simulator of Human Intestinal Microbial Ecosystem) and system ESIN (engineered stomach and small intestine)
By-products and food waste recycling and valorisation of alternative raw substrates
Custom-made and precision fermentation for the valorisation of agro-food by-products and alternative raw substrates
Partner Companies
The Centre benefits from the partnership of 9 companies in the food and pharmaceutical sector:
- THT Isnes (Gembloux, Belgium)
- Puratos (Bijgaarden, Belgium)
- Giuliani (Milano, Italia)
- What’s Cooking (Antwerpen, Belgium)
- Dr. Schär (Postal, BZ, Italia)
- Barilla (Parma, Italia)
- Mila Südtirol (Bolzano, Italia)
- VOG (Bolzano, Italia)
- Natural Pulse (Bolzano, Italia).
In addition, the Centre will benefit from external support from: Azienda Sanitaria dell' Alto Adige with reference to the Dietetics and Clinical Nutrition Service (Bolzano, Italy), Fraunhofer (Bolzano, Italy), PRODIGEST (Gent, Belgium), and Stiftung Fondazione Sparkasse (Bolzano, Italy).