open day ciri agroalimentare · open day ciri agroalimentare 20 giugno 2013 dalle ore 15:00 alle...
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![Page 1: OPEN DAY CIRI AGROALIMENTARE · OPEN DAY CIRI AGROALIMENTARE 20 GIUGNO 2013 Dalle ore 15:00 alle ore 19:00 Il CIRI (Centro Interdipartimentale per la Ricerca Industriale) Agroalimentare](https://reader030.vdocuments.site/reader030/viewer/2022040311/5d5226dc88c993e53f8b9f8f/html5/thumbnails/1.jpg)
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
un mercato in continua evoluzione. Ulteriori informazioni saranno 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 [email protected]
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![Page 3: OPEN DAY CIRI AGROALIMENTARE · OPEN DAY CIRI AGROALIMENTARE 20 GIUGNO 2013 Dalle ore 15:00 alle ore 19:00 Il CIRI (Centro Interdipartimentale per la Ricerca Industriale) Agroalimentare](https://reader030.vdocuments.site/reader030/viewer/2022040311/5d5226dc88c993e53f8b9f8f/html5/thumbnails/3.jpg)
![Page 4: OPEN DAY CIRI AGROALIMENTARE · OPEN DAY CIRI AGROALIMENTARE 20 GIUGNO 2013 Dalle ore 15:00 alle ore 19:00 Il CIRI (Centro Interdipartimentale per la Ricerca Industriale) Agroalimentare](https://reader030.vdocuments.site/reader030/viewer/2022040311/5d5226dc88c993e53f8b9f8f/html5/thumbnails/4.jpg)
EVALUATION OF THE EFFECT OF FOOD
TECHNOLOGIES ON FOOD DIGESTIBILITY
in vitro
digestion
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NUTRITIONAL VALORIZATION OF
POMEGRANATE JUICE HEALTH PROPERTIES
IN CULTURED CELLS
Phenolic characterization by RP-HPLC
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NUTRITIONAL VALORIZATION OF
POMEGRANATE JUICE HEALTH PROPERTIES
IN CULTURED CELLS
Juice supplementation in hepatic cultured cells
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STUDY ON THE INFLUENCE OF DIFFERENT
TECHNOLOGICAL PARAMETERS ON
QUALITATIVE CHARACTERIZATION OF
SALAMI
Starter selection Rheological studies
Biogenic amine Aromatic compounds
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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
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REALIZATION AND FINE TUNING OF
CHEESE PROTOTYPES
Production in pilot
plant
Starters m.o.
application
Innovative
technologies
Panel test
Aromatic compounds
determinations
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GUT MICROBIOTA METABOLOMA
EVALUATION AFTER NUTRACEUTICS AND
PROBIOTICS INGESTION
NIST Library
7890A GC coupled
coupled to a 5975C
selective MD
(Agilent)
Chromatogram
Attiva
CMPAC-NL
CMPAC-L
HC
-10 -8 -6 -4 -2 0 2 4 6 8 10
Fatt. 1: 74.50%
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18
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5
21
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4
17
22
14
15
19
20
0 2Row Z-Score
Color Key
Statistical analysis
Biofluids
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Computer 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 cubes
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- Coaxial cylinder
Optimization of industrial process by studying the
viscoelastic and microstructural properties
- Cone and plate geometry
Images acquisition by different techniques (LM, SEM….)
Flow chart for chocolate manufacturing
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Shelf life studies
Real conditions
(Constant Climate Chambers –
Peltier technology )
TEPASS project -
TEcnologie Per l’Agroalimentare
Sicuro e Sostenibile
Shel-life evaluation of food packed in
biodegradable packaging system
I and IV range fruit
products
Baked
products
(Cookies)
ASLT (Accelerated
Shelf Life Test)
Frozen foods (spinach, cauliflower)
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Application and optimization of non-thermal
processes to develop minimally processed foods Osmotic dehydration
Ultrasonic
pretreatment
Vacuum impregnation
TAM-AIR Isothermal calorimetry
Lab scale
Pilot plant scale
HR-NMR
LF-NMR
DSC-Differential scanning calorimetry
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QUALITY EVALUATION BY ANALYTICAL
TECHNIQUES
Requalification of
roasted coffe grains
wastes
Evaluation of
volatile compounds
in cooked ham
* Markers individuation for
monitoring oxidative processes
*Physico-chemical
characterization
* Bioactive compounds extraction
* Energetic evaluation
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QUALITY EVALUATION BY ANALYTICAL
TECHNIQUES
Shelf life
determination in
bakery products
* Fatty acids characterization
* Oxidized fatty acid determination
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*Phenolic compounds determination
*Total antioxidant activity
Bioactive
compounds
determination in
small artichoke
exposed to different
technological
treatments
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Evaluation and characterization of extra virgin
olive oils exposed to filtrations with adjuvants and
stored under inert gas atmosphere Sensory assessment
Oil stability index
ɣ-, α- and totale tocopherol content
Phenolic profile HPLC-UV
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EVALUATION OF FOODSTUFF QUALITY BY
FAST AND NONDESTRUCTIVE TECHNIQUES
(FT-NIR, TIME DOMAIN REFLECTOMETRY,
DIELECTRIC PROPERTY ANALYSIS)
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INNOVATIVE METHODS FOR THE
SANIFICATION OF FOODSTUFF BY GAS-
PLASMA
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MECHANICAL 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.
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WHAT THE POSSIBILITY OF COOPERATION
BETWEEN INDUSTRY/OTHER PARTNERS
AND OUR RESEARCH CENTRE?
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What are the founding resources of CIRI
Agroalimentare?
Food
Industry
1. Food Industry
New ingredients
New products New technologies
Food analysis
Food safety and
food healthy
Consultancy Problem solving
Businnes plans
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What are the founding resources of CIRI
Agroalimentare? 2. National and Regional call
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FP7 closing of doors
Horizon 2020 2014-2020
Budget: 80 billions €
1/1/2014: first call
What are the founding resources of CIRI
Agroalimentare? 3. International projects
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CIRI network
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CIRI AGROALIMENTARE CIRI Agroalimentare
CIRI Agroalimentare c/o Villa Almerici
p.zza Goidanich 60 47521 Cesena FC
Italy
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Open day 2012