Sociedade Portuguesa de Inovação Beijing, December 2004 Department of Food Science University of Milan- Italy

Sociedade Portuguesa de Inovação

Beijing, December 2004

Department of Food Science University of Milan- Italy

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T PlatformDecember 2004

DISTAM - UNIVERSITY OF MILAN


DISTAM (Department of Food Science and

Microbiology) was established in 1985 within the

Faculty of Agriculture of the University of Milan, in

response to the growing demand of research and

teaching in the field of food sciences.



OUR MISSION: to implement education

and research in order to provide a safe,

nutritious, and affordable food supply

that enhances human health.



THE STAFF is composed of 54 professors and

researchers, 32 technicians and 11

administrative employees.

The experience of the academic staff covers

many aspects related to food science and

applied microbiology.



TEACHING ACTIVITIES

The 54 DISTAM teaching personnel contributes to several graduation courses of the Faculty of Agriculture, 1st LEVEL GRADUATION

Food Science & Technology,

Viticulture and Oenology,

Biotechnology,

Science of Nutrition.

2nd LEVEL GRADUATION

Food Science & Technology,

Biotechnology,

Quality and Safety of food.PHD in Food Biotechnology



Beside a Master program in Food Quality Assurance

and a PhD course in Food Biotechnology, continuing

education programmes are organised by DISTAM for

industry technicians and managers.

Exchanges of students and young researchers are now

increasing with the support of the ERASMUS and

TEMPUS programmes of the European Community and

as a result of the connections between DISTAM and

research centres abroad.



FACILITIESThe research groups are supported by the normal

facilities of chemical and biochemical research

laboratories, and specialised equipment including

electron microscopes, electro focusing separators,

capillary electrophoresis, ATP detectors, electrochemical

devices, sensors biosensors, electronic noses,

microcalorimeters, circular dichroism, spectrophotomers,

etc.

Facilities on site include a sensory evaluation laboratory

and a food processing hall with small plant equipment.



THE DISTAM LIBRARY counts about 10,000

volumes and 200 periodicals. It is one of the

largest Italian libraries devoted to Food

Science and Technology.



RESEARCH

DISTAM research activities include National Projects (Nat. Council of

Res.,CNR, Ministry of Agriculture, MURST), and collaborations with

private companies, and local institutions. Several DISTAM

researchers have joined European research programs in agriculture,

food science and biotechnology.



RESEARCH

About 150 papers are published yearly by DISTAM

researchers in International Scientific Journals.

Research is centred in four main areas:

Food Technology

Food Chemistry and Quality Assurance

Nutrition

Microbiology



FOOD TECHNOLOGYFundamentals and unit operations- Heat and mass transfer phenomena in air drying, osmo-dehydration,

baking, microwave heating- Modelling of processing operation Wine technology - Fermentation by immobilized yests- Effect of phenolics on yeast activity- Stabilization by gamma radiation and wine filtrationNew formulated products- Gluten-free bakery products- Prebiotic and pobiotic functional foods- Edible coatings from food biopolymers- Low allergenic fruit-based foods- Recovery of antioxidants from olive oil and tomato derivativesPackaging and shelf-life studies- New materials- New packaging technologies- Food packaging-materials interactions - Time/temperature tolerances



FOOD CHEMISTRY AND QUALITY ASSURANCE

- Developments of methods for food characterization and authentication;

- Quality attribute of foods by non–destructive testing: electronic nose and

tongue;

- Laboratory accreditation and quality assurance of analytical data;

- Food control by modern and non-destructive analytical methods;

- Sensory analysis: sensory characteristics of foods from different

formulations and process variables;

- Physico-chemical analysis: phase transition in starch-based products,

protein denaturation, kinetic parameterisation, water activity;

- Rheological analysis: instrumental texture attributes, viscoelastic and

viscous flow properties of foods.



NUTRITION

Evaluation of nutritional status of groups of “at risk” population (children,

elderly people)

Effects of industrial processing on the nutritional quality of food products

Study of bioavailability of vitamins and minerals in vitro (animal models)

and in vivo (human studies)

Characterization of antioxidant capacity of foods and investigation of their

role in the protection from oxidative stress in in vivo intervention studies.

Analysis and development of biomarkers of oxidative stress (e.g. DNA

damage, lipid damage) by means of innovative analytical techniques.

Study of the metabolism of several nutrients and non nutrients (e.g.

aminoacids, carbohydrates, phenolic compounds)

Study of eating behaviour and evaluation of the satiating efficiency of foods



MICROBIOLOGYQuality assurance and certification in food production- Microbial risk and HACCP- Microbial markers for safety- Molecular methods for ingredients from OGM sources identification- Production extraction and characterization of enzymesBiosafety, Traceability and Biotechnology- Fate of ingested food DNA in herbivorous animals and relevance for food microbiology - Tracing food ingredients in the food chain: The main aim is the improvement and

implementation - Development of “food-grade” recombinant lactic acid bacteria (LAB) Agricultural Microbiology:Fertility and biocontrol - Characterization of plant growth promoting rhizobacteria (PGPR) - Development of safe biocontrol strains with polyvalent activity Environmental Microbiology: Bioremediation and Biorestoration- Response of microbial communities during bioremediation of polluted environments - Study of the contribute of microorganisms in artworks deterioration and restoration - Characterization of the microflora thriving in extreme environments



Prof. Saverio Mannino

RESEARCH ACTIVITIES

Recent research interests:

• Development of fast and reliable methods for food quality control based on the modern analytical techniques

• Development of sensor array ( electronic nose and electronic tongue) for:

• Shelf life prediction

• Characterization of changes during food cooking

• Characterization of POD (Protected Origin Denomination) food


Prof. Saverio Mannino

OTHER ACTIVITIES

SCIENTIFIC RESPONSIBLE for the Project UNDP/OPE CPR/84/TO

Documents

Sociedade Portuguesa de Inovação Beijing, December 2004 Department of Food Science University of Milan- Italy