Innovative processes, technologies and products
The section is located in the upper wood of the Portici Palace.
The GUS 15 building houses the laboratories while the pilot plants are located in the GUS 15 and GUS 16 buildings
The vast equipment available to the Center allows the development of new products and new food processes following the principles of concurrent engineering and Reverse design. This methodology overturns the traditional logic of designing and manufacturing products and processes based on the simultaneous participation of all the professionals involved in the development of a new food product and starts from the study and definition of the expected characteristics of the final product by researching the process technologies and conservation, transformation processes and the most suitable raw materials to obtain the expected properties in the final product.
For further information, see the links below:
For more information
Prof. Paolo Masi 0812539330
Development of new products
Prof.ssa Silvana Cavella 0812539456
Emulsions, creams and sauces
Dott.ssa Nicoletta Miele 0812539329
Tailored Foods
Dott.ssa Annalisa Romano 0812539329
Packaging
Prof.ssa Elena Torrieri 0812539127
Microbiological control
Dott.ssa Angela Sorrentino 0812539471
