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 cirifood@unibo.it

EVALUATION OF THE EFFECT OF FOOD

TECHNOLOGIES ON FOOD DIGESTIBILITY

in vitro

digestion

NUTRITIONAL VALORIZATION OF

POMEGRANATE JUICE HEALTH PROPERTIES

IN CULTURED CELLS

Phenolic characterization by RP-HPLC

NUTRITIONAL VALORIZATION OF

POMEGRANATE JUICE HEALTH PROPERTIES

IN CULTURED CELLS

Juice supplementation in hepatic cultured cells

STUDY ON THE INFLUENCE OF DIFFERENT

TECHNOLOGICAL PARAMETERS ON

QUALITATIVE CHARACTERIZATION OF

SALAMI

Starter selection Rheological studies

Biogenic amine Aromatic compounds

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

REALIZATION AND FINE TUNING OF

CHEESE PROTOTYPES

Production in pilot

plant

Starters m.o.

application

Innovative

technologies

Panel test

Aromatic compounds

determinations

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%

-10

-8

-6

-4

-2

0

2

4

6

8

10

Fa

tt. 2

: 1

5.5

0%

Val

...I

leu

Met

TM

O

Met

oh Tyr

Tyr

am Urid

His

t

Arg

..H

ist

Phe

GA

BA

.Lys

Thr

eo Pyr

Pro

l

Lact

ate

16

6

1

13

2

7

18

11

10

9

12

3

5

21

8

4

17

22

14

15

19

20

0 2Row Z-Score

Color Key

Statistical analysis

Biofluids

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

- 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

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)

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

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

QUALITY EVALUATION BY ANALYTICAL

TECHNIQUES

Shelf life

determination in

bakery products

* Fatty acids characterization

* Oxidized fatty acid determination

0

.

0

2

.

5

5

.

0

7

.

5

1

0.

0

1

2.

5

1

5.

0

1

7.

5

2

0.

0

2

2.

5

Tim

e

[min]

0

1

00

2

0

0

3

0

0

4

00

5

0

0

Int

en

s.

[m

A

U]

*Phenolic compounds determination

*Total antioxidant activity

Bioactive

compounds

determination in

small artichoke

exposed to different

technological

treatments

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

EVALUATION OF FOODSTUFF QUALITY BY

FAST AND NONDESTRUCTIVE TECHNIQUES

(FT-NIR, TIME DOMAIN REFLECTOMETRY,

DIELECTRIC PROPERTY ANALYSIS)

INNOVATIVE METHODS FOR THE

SANIFICATION OF FOODSTUFF BY GAS-

PLASMA

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.

WHAT THE POSSIBILITY OF COOPERATION

BETWEEN INDUSTRY/OTHER PARTNERS

AND OUR RESEARCH CENTRE?

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

What are the founding resources of CIRI

Agroalimentare? 2. National and Regional call

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

CIRI network

CIRI AGROALIMENTARE CIRI Agroalimentare

cirifood@unibo.it

CIRI Agroalimentare c/o Villa Almerici

p.zza Goidanich 60 47521 Cesena FC

Italy

Open day 2012