Sociedade Portuguesa de Inovação Beijing, December 2004 Department of Food Science University of...
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Transcript of Sociedade Portuguesa de Inovação Beijing, December 2004 Department of Food Science University of...
Sociedade Portuguesa de Inovação
Beijing, December 2004
Department of Food Science University of Milan- Italy
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
DISTAM (Department of Food Science and
Microbiology) was established in 1985 within the
Faculty of Agriculture of the University of Milan, in
response to the growing demand of research and
teaching in the field of food sciences.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
OUR MISSION: to implement education
and research in order to provide a safe,
nutritious, and affordable food supply
that enhances human health.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
THE STAFF is composed of 54 professors and
researchers, 32 technicians and 11
administrative employees.
The experience of the academic staff covers
many aspects related to food science and
applied microbiology.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
TEACHING ACTIVITIES
The 54 DISTAM teaching personnel contributes to several graduation courses of the Faculty of Agriculture, 1st LEVEL GRADUATION
Food Science & Technology,
Viticulture and Oenology,
Biotechnology,
Science of Nutrition.
2nd LEVEL GRADUATION
Food Science & Technology,
Biotechnology,
Quality and Safety of food.PHD in Food Biotechnology
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
Beside a Master program in Food Quality Assurance
and a PhD course in Food Biotechnology, continuing
education programmes are organised by DISTAM for
industry technicians and managers.
Exchanges of students and young researchers are now
increasing with the support of the ERASMUS and
TEMPUS programmes of the European Community and
as a result of the connections between DISTAM and
research centres abroad.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
FACILITIESThe research groups are supported by the normal
facilities of chemical and biochemical research
laboratories, and specialised equipment including
electron microscopes, electro focusing separators,
capillary electrophoresis, ATP detectors, electrochemical
devices, sensors biosensors, electronic noses,
microcalorimeters, circular dichroism, spectrophotomers,
etc.
Facilities on site include a sensory evaluation laboratory
and a food processing hall with small plant equipment.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
THE DISTAM LIBRARY counts about 10,000
volumes and 200 periodicals. It is one of the
largest Italian libraries devoted to Food
Science and Technology.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
RESEARCH
DISTAM research activities include National Projects (Nat. Council of
Res.,CNR, Ministry of Agriculture, MURST), and collaborations with
private companies, and local institutions. Several DISTAM
researchers have joined European research programs in agriculture,
food science and biotechnology.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
RESEARCH
About 150 papers are published yearly by DISTAM
researchers in International Scientific Journals.
Research is centred in four main areas:
Food Technology
Food Chemistry and Quality Assurance
Nutrition
Microbiology
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
FOOD TECHNOLOGYFundamentals and unit operations- Heat and mass transfer phenomena in air drying, osmo-dehydration,
baking, microwave heating- Modelling of processing operation Wine technology - Fermentation by immobilized yests- Effect of phenolics on yeast activity- Stabilization by gamma radiation and wine filtrationNew formulated products- Gluten-free bakery products- Prebiotic and pobiotic functional foods- Edible coatings from food biopolymers- Low allergenic fruit-based foods- Recovery of antioxidants from olive oil and tomato derivativesPackaging and shelf-life studies- New materials- New packaging technologies- Food packaging-materials interactions - Time/temperature tolerances
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
FOOD CHEMISTRY AND QUALITY ASSURANCE
- Developments of methods for food characterization and authentication;
- Quality attribute of foods by non–destructive testing: electronic nose and
tongue;
- Laboratory accreditation and quality assurance of analytical data;
- Food control by modern and non-destructive analytical methods;
- Sensory analysis: sensory characteristics of foods from different
formulations and process variables;
- Physico-chemical analysis: phase transition in starch-based products,
protein denaturation, kinetic parameterisation, water activity;
- Rheological analysis: instrumental texture attributes, viscoelastic and
viscous flow properties of foods.
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
NUTRITION
Evaluation of nutritional status of groups of “at risk” population (children,
elderly people)
Effects of industrial processing on the nutritional quality of food products
Study of bioavailability of vitamins and minerals in vitro (animal models)
and in vivo (human studies)
Characterization of antioxidant capacity of foods and investigation of their
role in the protection from oxidative stress in in vivo intervention studies.
Analysis and development of biomarkers of oxidative stress (e.g. DNA
damage, lipid damage) by means of innovative analytical techniques.
Study of the metabolism of several nutrients and non nutrients (e.g.
aminoacids, carbohydrates, phenolic compounds)
Study of eating behaviour and evaluation of the satiating efficiency of foods
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
MICROBIOLOGYQuality assurance and certification in food production- Microbial risk and HACCP- Microbial markers for safety- Molecular methods for ingredients from OGM sources identification- Production extraction and characterization of enzymesBiosafety, Traceability and Biotechnology- Fate of ingested food DNA in herbivorous animals and relevance for food microbiology - Tracing food ingredients in the food chain: The main aim is the improvement and
implementation - Development of “food-grade” recombinant lactic acid bacteria (LAB) Agricultural Microbiology:Fertility and biocontrol - Characterization of plant growth promoting rhizobacteria (PGPR) - Development of safe biocontrol strains with polyvalent activity Environmental Microbiology: Bioremediation and Biorestoration- Response of microbial communities during bioremediation of polluted environments - Study of the contribute of microorganisms in artworks deterioration and restoration - Characterization of the microflora thriving in extreme environments
DISTAM - UNIVERSITY OF MILAN
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
Prof. Saverio Mannino
RESEARCH ACTIVITIES
Recent research interests:
• Development of fast and reliable methods for food quality control based on the modern analytical techniques
• Development of sensor array ( electronic nose and electronic tongue) for:
• Shelf life prediction
• Characterization of changes during food cooking
• Characterization of POD (Protected Origin Denomination) food
Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004
Prof. Saverio Mannino
OTHER ACTIVITIES
SCIENTIFIC RESPONSIBLE for the Project UNDP/OPE CPR/84/TO