Ricerc@Sapienza

The primary focus of the research activities is the innovation and optimization of processes in the agri-food industry, with particular emphasis on food drying and rehydration processes, the extension of shelf-life through innovative packaging and edible coatings, and the development of sustainable technologies for food processing and preservation.
Particular attention is paid to non-thermal technologies, such as cold plasma, for the treatment of foods and packaging materials, with the objective of reducing microbial load, enhancing safety, and prolonging product shelf-life.
Further research areas include the study of active packaging systems and biopolymer-based packaging containing antimicrobial compounds derived from agri-food waste, as well as the chemical-physical, enzymatic, nutritional, and sensory characterization of fresh and processed foods.