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Free University of Bozen-Bolzano

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Food Technology Platform

Food Technology Platform

Research Focus

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.

Laboratory of Food Quality

Equipment include:
-    HPLC-MS and GC-FID
-    UV, Near and Mid Infrared Spectrometry
-    Electrochemical detectors
-    Isothermal Calorimetry

Laboratory of Food Technology

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

Matteo Scampicchio