The research unit of the Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare involved in the project combines the skills in the fields of microbiology and food chemistry aimed at optimizing the production processes of the agro-food industry, the development of new functional foods / drinks or the enhancement of waste and by-products, thanks to the identification, selection and use of microbial strains with specific traits of technological interest.
The Food Microbiology research group of the University of Parma has a prominent position in the Italian and international scientific community in the field of molecular and phenotypic characterization of lactic acid bacteria and the study of their role in food ecosystems. At the same time, the activities of the Food Chemistry research group are aimed at the chemical characterization of food using integrated “foodomic” approaches that provide for the application of fingerprinting techniques coupled with careful chemometric analysis.