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Laboratorio di ricerca

Lab. nameFood production, processing and shelf life 
Principal Investigator Domenico Pietro Lo Fiego 
ComponentsDomenico Pietro Lo Fiego  (Principal Investigator )
DescriptionMeat production, meat processing and quality assessment: • Meat as functional food: fortify meat by dietary supply of functional ingredients; • Meat fat quality for the improvement of oxidative stability and healthy of PDO dry-curing products; • Qualitative characteristics and evaluation methodologies of the carcass and meat of farm animals, with particular reference to the effects of dietary fat and micronutrients supplementation on organoleptic, nutritional, technological characteristics and shelf-life of products. Packaging and shelf life: • Evaluation of the packaging materials safety concerning potential migration of contaminants in food matrices, by means of the development and validation of monitoring procedures; • Development and functional testing of food packaging materials derived from natural substances (e.g. pectins, alginate) • Edible films used to increase the shelf life of meat products and to encapsulate food or not food substances. Test of the antimicrobial activity of natural substances, incorporated in edible or plastics films, against the most common meat pathogens.  
Addressvia Giuseppe Campi, 287 - 41125 Modena 
KeywordsFood quality, shelf life, packaging, meat products, Food microbiology 
ERC Sectors 
InstrumentationGas Chromatograph FID and CG/MS Ultra-Fast Gas Chromatograph Testing system for texture analysis and packaging testing CM-600d Konica Minolta Spectrophotometer CR-400 Konica Minolta Colorimeter E-40 Flir thermo Camera Electronic nose Permeabilimeter  
Research Lines Agrifood and Environment

Methodologies Mechanical and diffusional properties of packaging materials Rheological properties of foods; Nutritional characterization of foods and feeds; Fat, fatty acid composition and lipid oxidative stability; Objective olfactometric differentiation of food matrices and drinking water; Techniques of classical microbiology