OPEN DAY CIRI AGROALIMENTARE - 20 GIUGNO 2013
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OPEN DAY
CIRI AGROALIMENTARE
20 GIUGNO 2013
Dalle ore 15:00 alle ore 19:00
Il CIRI (Centro Interdipartimentale per la
Ricerca Industriale) Agroalimentare organizza
un open day rivolto alle aziende del settore
agroalimentare.
In questa occasione i ricercatori del CIRI
Agroalimentare presenteranno il centro e le sue
attività dimostrando come la ricerca non solo può
rappresentare un’opportunità ma anche un vantaggio
competitivo per le imprese che si trovano ad operare in
Ulteriori
un mercatoinformazioni saranno
in continua evoluzione.disponibili sul sito:
www.agroalimentare.unibo.it
In considerazione del numero di posti limitato, per partecipare
all’evento è necessario iscriversi via e-mail entro il 14 giugno
al’indirizzo cirifood@unibo.it
EVALUATION OF THE EFFECT OF FOOD TECHNOLOGIES ON FOOD DIGESTIBILITY in vitro digestion
NUTRITIONAL VALORIZATION OF
POMEGRANATE JUICE HEALTH PROPERTIES
IN CULTURED CELLS
Phenolic characterization by RP-HPLC
NUTRITIONAL VALORIZATION OF
POMEGRANATE JUICE HEALTH PROPERTIES
IN CULTURED CELLS
Juice supplementation in hepatic cultured cells
STUDY ON THE INFLUENCE OF DIFFERENT
TECHNOLOGICAL PARAMETERS ON
QUALITATIVE CHARACTERIZATION OF
SALAMI
Starter selection Rheological studies
Biogenic amine Aromatic compounds
NEW TYPOLOGIES OF CHEESE: PROCESS
OPTIMIZATION AND FERMENTATION
Dough production with
different yeasts
pH, organic acid, microflora…
monitoring
Yeast from grapes
Yeast from
sourdough
Yeast from
sourdough
Yeast from sourdough
Yeast from baked
products
REALIZATION AND FINE TUNING OF
CHEESE PROTOTYPES
Production in pilot
plant
Innovative
technologies
Panel test
Starters m.o.
application
Aromatic compounds
determinations
GUT MICROBIOTA METABOLOMA
EVALUATION AFTER NUTRACEUTICS AND
PROBIOTICS INGESTION
Biofluids
7890A GC coupled
10
8
coupled to a 5975C
selective MD
6
4
HC
Fatt. 2: 15.50%
2 CMPAC-NL
0
(Agilent)
-2
CMPAC-L
-4
-6
-8
-10
-10 -8 -6 -4 -2 0 2 4 6 8 10 Attiva
Fatt. 1: 74.50%
Statistical
analysis NIST Library
Color Key
0 2
Row Z-Score
20
19
15
14
22
17
4
Chromatogram
8
21
5
3
12
9
10
11
18
7
2
13
1
6
16
Tyr
Metoh
Urid
Phe
Threo
Pyr
Val...Ileu
TMO
Lactate
Tyram
Prol
Met
Hist
Arg..Hist
GABA.LysComputer Vision System: chromatic & geometric
properties
Components: Lighting: D65, Daylight (18W/965); Digital Camera, Dark
chamber, Personal Computer (Remote control driver; Dedicated Software for
image analysis)
Evaluation of bread crumb
characteristics
Evaluation of brownish and oily
areas in chips
Evaluation of ice distribution in frozen spinach cubesOptimization of industrial process by studying the
viscoelastic and microstructural properties
Flow chart for chocolate manufacturing
- Coaxial cylinder - Cone and plate geometry
Images acquisition by different techniques (LM, SEM….)Shelf life studies
Real conditions ASLT (Accelerated
Shelf Life Test)
(Constant Climate Chambers –
Peltier technology )
TEPASS project -
TEcnologie Per l’Agroalimentare
Baked Sicuro e Sostenibile I and IV range fruit
products Shel-life evaluation of food packed in products
(Cookies) biodegradable packaging system
Frozen foods (spinach, cauliflower)Application and optimization of non-thermal
processes to develop minimally processed foods
Osmotic dehydration Vacuum impregnation
Pilot plant scale
Ultrasonic Lab scale
pretreatment
DSC-Differential scanning calorimetry
TAM-AIR Isothermal calorimetry
HR-NMR
LF-NMRQUALITY EVALUATION BY ANALYTICAL
TECHNIQUES
Requalification of
roasted coffe grains *Physico-chemical
characterization
wastes * Bioactive compounds extraction
* Energetic evaluation
Evaluation of * Markers individuation for
volatile compounds monitoring oxidative processes
in cooked hamQUALITY EVALUATION BY ANALYTICAL
TECHNIQUES
Bioactive Int
[m
en
A
s.
5
U]
compounds
0
0
4
0
0
3
determination in
0
0
2
0
0
small artichoke
1
0
0
0
0 2 5 7 1 1 1 1 2 2 Tim
. . . . 0. 2. 5. 7. 0. 2. e
exposed to different
0 5 0 5 0 5 0 5 0 5 [min
]
*Phenolic compounds determination
technological *Total antioxidant activity
treatments
Shelf life
* Fatty acids characterization
determination in * Oxidized fatty acid determination
bakery productsEvaluation and characterization of extra virgin
olive oils exposed to filtrations with adjuvants and
stored under inert gas atmosphere
Sensory assessment
ɣ-, α- and totale tocopherol content
Oil stability index
Phenolic profile HPLC-UVEVALUATION OF FOODSTUFF QUALITY BY
FAST AND NONDESTRUCTIVE TECHNIQUES
(FT-NIR, TIME DOMAIN REFLECTOMETRY,
DIELECTRIC PROPERTY ANALYSIS)INNOVATIVE METHODS FOR THE
SANIFICATION OF FOODSTUFF BY GAS-
PLASMAMECHANICAL DAMAGE OF FOODSTUFF IN
THE PRODUCTION LINE AND
TRANSPORTATION
Study of the effect of impacts and vibrations on foodstuff during
transportation and movement
Dynamic characterization of packing material and improvement of isolating
property.WHAT THE POSSIBILITY OF COOPERATION
BETWEEN INDUSTRY/OTHER PARTNERS
AND OUR RESEARCH CENTRE?What are the founding resources of CIRI
Agroalimentare?
1. Food Industry
New ingredients
New technologies New products
Food
Businnes plans Food analysis
Industry
Problem solving Consultancy
Food safety and
food healthyWhat are the founding resources of CIRI
Agroalimentare?
2. National and Regional callWhat are the founding resources of CIRI
Agroalimentare?
3. International projects
FP7 closing of doors
Horizon 2020 2014-2020
Budget: 80 billions €
1/1/2014: first callCIRI network
CIRI AGROALIMENTARE
CIRI Agroalimentare
cirifood@unibo.it
CIRI Agroalimentare
c/o Villa Almerici
p.zza Goidanich 60
47521 Cesena FC
ItalyOpen day 2012
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