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
Laboratory of Food Technology
Pilot Plants include:
Equipment include: