Services

Starting from an accurate theoretical analysis of the process and its different phases, we can design the entire production line.

Starting from tests on small quantities (laboratory scale), we can study how the production process varies in case we want to produce higher quantities (industrial scale)

We examine the production process, analyze the possible critical points and research methods to optimize it

Through specific measurements we examine the composition of raw materials and food products

Through fermentation processes it is possible to obtain foods and / or ingredients with a potential beneficial effect on health (probiotics, prebiotics, symbiotics). The fermentation, under controlled conditions, can also improve the organoleptic properties of the product and its preservation.

Chemical-physical characterization and optimization of the production process of mayonnaise, milk-based mixtures, etc

Measurements of permeability, pre and post-packaging tests, chemical-physical characterization of materials. We examine the packaging of the product, characterizing its materials, the interaction with the food contained within it, its effectiveness in protecting the product from the external environment

We evaluate the presence of oxygen or other gases within the products

We develop new systems for measuring oxygen or other gases in the free volume between the food and the pack.

Through the use of optimized analytical procedures, the expiry date of the products is determined

We develop processes of extraction of aromatic and lipid compounds from dry and wet vegetable matrices

Using a laboratory protocol we can obtain information on how food is digested in our body. The protocols are adaptable both to the digestive system of a child and to that of an adult