This laboratory is dedicated to the study of innovative technologies, as “green” alternative to the traditional treatments (i. e. sterilization, pasteurization, solvent extraction, homogenization, etc.) currently used in the food industry. In particular, supercritical carbon dioxide, alone and in combination with other technologies, such as ultra-high-homogenization, hot melt extrusion, freeze drying, etc., are extensively investigated for the development of new products and ingredients. In the last years, the potential of supercritical carbon dioxide as extraction technology has been also studied with the aim to recover valuable compounds (i.e. antioxidants, vitamins, colorants, essential oils) from food waste and transform them into novel ingredients, nutritional supplements or natural additive for enhancing the oxidative stability of food products.
In addition, a small but well equipped lab space is dedicated to the morphological characterization of colloidal system. Facilities include a scanning electron microscope, laser light scattering techniques (Mastersizer, Zetasizer) and a colloidal stability system (Turbisan).