Bakery products

Using the most modern cooking technologies from traditional convection and wood-fired ovens to forms that integrate steam and microwave cooking technologies, the Center is able to design bakery products and produce them on a pilot scale for the appropriate development needs of the product.

Among the ongoing projects, the Center is involved in the PRIN project “The Neapolitan pizza: processing, distribution, innovation and environmental aspects” in which it has the role of optimizing the leavening, cooking and preservation processes of the V range product.

Centro di Ateneo per l'innovazione e
lo Sviluppo dell'Industria Alimentare

Via Università 133 – Parco Gussone  80055 – Portici (NA)