The research unit develops and applies advanced analytical and multi-technical approaches for the integrated characterisation of foods and processed products. The activity supports quality assessment, authenticity verification, process innovation and the valorisation of territorial food systems.

The unit combines expertise in food and analytical chemistry, spectroscopy, dielectric property measurements, omics approaches, and data analysis to study food composition, structure, and functionality across the production chain. Research focuses on linking raw material properties and processing conditions to measurable quality attributes.

The unit provides scientific tools and methodologies that support innovation in food processing, product differentiation, and the protection of the origin and identity of food products.

Research lines:

• Integrated characterisation of raw materials and food products
• Analytical strategies for quality and authenticity assessment
• Identification of composition and process markers
• Development and application of rapid and non-destructive analytical techniques
• Study of processing effects on food structure and functionality
• Support for territorial enhancement and food product valorisation