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Free University of Bozen-Bolzano

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Food Sciences

Food Sciences

We study the foods and beverages to improve, innovate and guarantee their sensory, shelf life, functional and nutritional attributes. We develop and use multidisciplinary approaches, based on food processing, biotechnology, microbiology and omics technologies, that represent the most suitable tools for getting powerful solutions to guarantee high quality standards of foods and beverages, thus reflecting the competitive international science and the expectations of industries and consumers.

Covered topics

  • Diet-Human Axis
  • Food Fermentations
  • Food Technology 

Matteo Scampicchio