Laboratories
The laboratories for food preparation and nutrient analysis are equipped with freeze-drying, evaporation and concentration systems, mineralisers, distillers, acid hydrolysis systems, fat extraction systems, laminar flow hoods, incubators and muffle furnaces.
High-performance liquid chromatography systems (HPLC and UHPLC) with various detectors are used for the determination of bioactive compounds, nutrients of nutritional interest (e.g. vitamins), and organoleptic properties.
A gas chromatograph (GC-FID) is used for the analysis of fatty acids and other compounds of nutritional relevance.
A Biochrom 30+ analyser is available for the determination of amino acids (total and free).
A dietary fibre analysis system (Fibertec) is also employed.
UV-Vis spectrophotometers are employed for routine analyses.
An ICP-OES system is used for the determination of macro- and microelements in food matrices.
Dedicated instruments are available for texture and colour analysis.
The rheology laboratory is equipped for the assessment of dough technological properties, including alveograph, consistograph, Rapid Visco Analyser (RVA), farinograph, glutomatic, and falling number systems.
A pilot milling–baking–pasta laboratory includes two semi-professional Bühler mills for soft and durum wheat, a semolina purifier, two mixers for bread and pizza dough, a fermentation chamber, a professional oven, a pasta extruder, and a drying chamber for pasta production.
Additional facilities include:
- sensory analysis laboratory and multimedia room
- flavour profile analysis and olfactometry laboratory
- food microbiology laboratory
- 3D food printer
Databases
- Encyclopaedia of Italian Cuisine Database
- Mediterranean Diet Adherence Database
