nutraceutical and functional foods
Research activities are mainly focused on the: i) qualitative and quantitative metabolomic analysis of conventional, functional and novel foods; ii) evaluation of the biochemical and nutritional properties, of the chemical-technological and safety aspects connected to the industrial production and conservation of conventional and functional foods and their processed products, dietary products, food supplements and novel foods; iii) enhancement and chemical-biological characterization of the by-products of the agro-food chain for their reuse as functional ingredients to be used in the design of new functional foods and / or novel foods.
Research groups:
- FANATIC
FANATIC is specialized in:
- Development of analytical methods for routinary monitoring, in different matrices (food, environment, polymers) of xenobiotes of various origins (use in agriculture, storage and packaging processes, migration from food materials).
- Validation study, according to the parameters of the main Official Guidelines.
- Isolation of nutraceuticals in foodstuffs of animal and plant origin.
- Implementation of green chemistry: limited use of toxic reagents, to reduce environmental and human health
- Impacts.
Research Team:
- ChimNutra
The ChimNutra Group research is focused on food and food supplements, with the following activities: chemical characterization; in vitro and in vivo preclinical studies to evaluate the efficacy and toxicity and clarify the mechanisms of nutraceuticals; contribution to the planning of clinical trials. Particular attention is paid to the agri-food by-products, as sources rich in bioactive compounds of nutraceutical interest, in view of the great interest of eco-sustainability and circular economy
Research Team:
- FoodLab