The research activity performed on this lab aims at developing rapid methods for food quality control. This is achieved through an experimental approach that combines the use of advanced materials, such as nanostructures (i.e. by electrospinning or ultra-high-pressures), as well as modern analytical techniques, such as coulometric detectors (CoulArray, Thermo), electrochemical sensors (Autolab), proton transfer mass spectrometry (PTR-MS, Ionicon), near and mid infrared probes (Bruker) or rapid assay based on direct injection high-resolution mass spectrometry (Orbitrap qExactive, Thermo). These tools are typically implemented in-line or at line of food plants to monitor the changes occurring to foods during their processing. Representative applications include, for instance, the monitoring of oxidation reactions occurring to foods and their control toward the use of antioxidants, natural extracts and essential oils. In addition, the lab is also equipped with 24 heat-flow reactors (TAM III, TA Instruments) for performing isothermal calorimetry experiments.