Quality,
innovation,
and technologies
Food is at the center of a continuous process of technological innovation, aimed at improving the quality of processes and products.
The revolution brought by Artificial Intelligence is opening up possibilities in sectors where its use was unthinkable just a few years ago, from agriculture to food processing.
From smart packaging to automation and robotics, from geospatial analysis of territories to food waste management, all the way to digital communication: in this area, models and systems are studied and developed to meet the needs of the food of the future—healthier, more ecological, and more sustainable.
The expertise
of our Faculty
Theory of Perception
Chemosensory Perception
Oral and Olfactory Sensitivity
Food Behaviors and Preferences
Sensory Characterization of Foods and Beverages
Food Science and Technology
Food Shelf Life
Electronic Nose
Food Packaging
Vegetable Oils
Functional Foods
Novel Food
Systemic and Eco Design
Food Design
Circular Economy
