The area is equipped with numerous pilot plants, such as heating/cooling systems, a twin-screw extruder, high-speed mixers, a freeze-dryer, a spray dryer, temperature-controlled cells, a high-pressure homogenizer, a hydrostatic press, a supercritical CO₂ plant, UV and pulsed light treatment plants, ultrasonication systems, a radiofrequency plant, and a pulsed electric field plant.

Contact: Lara Manzocco, Sofia Melchior

Designed for the development of food prototypes, this kitchen is equipped with specialized tools and equipment to assess the performance of new ingredients and to develop new food formulations and production processes.

Contact: Giulia Alt

The laboratory is equipped with a rotational rheometer, a dynamometer for mechanical measurements, a texture analyzer, a particle size and zeta potential analyser, an optical microscope with polarized light, a scanning differential calorimeter, a tristimulus colorimeter, and an image acquisition cabinet.

Contact: Sonia Calligaris, Donatella Peressini

The laboratory is equipped with the necessary instruments for the chemical analysis of foods, including analytical HPLC, preparative HPLC, and systems for determining the centesimal composition of foods (protein, dietary fibre, ash, lipids). Additionally, an in-house developed system is available for in vitro digestion simulation following a standardized protocol.

Contact: Marilisa Alongi, Giulia Alt