Point of contact at UniTrento
prof. Simone Cerroni (coordinator)
prof.ssa Sihem Dabbou
prof. Luca Fiori
Point of contact at FEM
Dr. Silvia Silvestri
Dr. Luca Tomasi
Dr. Daniela Bona
The research line aims at developing technological and methodological solutions focused on the reduction of the use of natural resources, on the increment of the security and nutritional and sensorial properties of traditional and newly formulated foods.
The cluster develops technological and methodological solutions to support a more sustainable, efficient, and competitive agri-food industry. The main goal is to reduce the use of natural resources while improving food safety, nutritional value, and sensory quality in both traditional and newly formulated products.
Research topics address key challenges in food processing, packaging, and industrial innovation, with particular attention to environmentally friendly technologies and circular-economy approaches. Scaling innovative processes from laboratory to industrial level, ensuring their technical reliability, environmental performance, and economic feasibility is also included.
The research integrates process engineering, green technologies, digital solutions, and market analysis. Advanced oxidation and hydrothermal processes, IoT-based automation systems and smart packaging materials are developed and validated through pilot and demonstration activities. Socio-economic and marketing analyses assess adoption barriers, business risks, and consumer acceptance.
The outputs include scalable green technologies, smart materials, circular valorisation pathways, and evidence-based guidance supporting industrial uptake and sustainable agri-food value chains.
Research lines:
- Industrial scale-up.
- Design, demonstration, and validation of innovative and green technologies based on advanced oxidation processes, hydrothermal conversion, and supercritical CO2 extraction.
- IOT for process automation.
- Study and development of innovative materials and systems for “Smart Packaging”, functional for environmental sustainability and food storage.
- Circular economy and industrial innovation: valorization of residual agricultural and agro-industrial biomasses for energy, food, environmental, and material recovery purposes (carbon in particular).
- Study of the acceptability of these innovative technological solutions by the economically productive agents operating in the relevant supply chains, considering the associated business risks.
- Study of the consumers' acceptability of products deriving from these innovative solutions using quantitative marketing techniques.