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RESEARCH STRATEGIES FOR
DIARY INDUSTRY
IndustrY research requirements
and future technological trends
The activities of the diary focus group
Emilia-Romagna Region
This publication was realized by ASTER Science Technology Business in collaboration with SIQULIACA and with the support of the EmiliaRomagna Regional Ministry for Productive Activities, Economic Development and Telematic Plan.
All information here reported was collected either directly or from previously published sources.
Special thanks go to the Enterprises, the Academic Research Groups and to the Laboratories of the Emilia-Romagna High-Tech Network,
for their partaking in the activities of the Diary focus group:
ACMA S.P.A.
CONSORZIO DEL PARMIGIANO REGGIANO
GRANAROLO S.P.A.
ORLANDINI S.A.S.
PARMALAT S.P.A
SYMPAC CORAZZA
TERMOCONTROL S.R.L.
SIQUAL
TECAL
UNIVERSITÀ DI BOLOGNA
Dipartimento Di Biochimica “G. Moruzzi” - Centro Ricerche sulla Nutrizione e Vitaminologia
UNIVERSITÀ CATTOLICA DEL SACRO CUORE, PIACENZA
Istituto di Microbiologia
Published in Bologna – December 2007 – 1st edition
Realizzazioni grafiche I MUSICANTI NON DORMONO MAI [email protected]
INTRODUCTION
- SIQULACA – Regional Centre for Innovation, Safety and Quality
in the Dairy Industry, coordinated by the Animal Production
Research Centre of Reggio-Emilia (CRPA)
- SIQUAL – Regional Laboratory for Food Safety and Quality,
coordinated by the University of Parma, with facilities in Parma,
Modena, Reggio-Emilia, Bologna and Piacenza
- TECAL - Networked Laboratory for the Food Industry
Technologies and Systems, coordinated by the University of
Parma, with facilities in Parma, Modena and Bologna
This document summarizes the main outcomes of a group
discussion focused on the Emilia-Romagna dairy sector.
A restricted number of regional enterprises, representative of the
Emilia-Romagna dairy industry, including both sectors of products
processing and dedicated machines manufacturing, have been
invited to express their position on the scientific and economic
challenges they meet on the way towards innovation and
development of new products. Researchers from regional academic
institutes and leading actors of the Agro-Food Laboratories of the
Emilia-Romagna Hi-tech Network have been also invited to take part
to the discussion, in order to draw possible scientific solutions on
the basis of their competences.
The focus group initiative, recently launched by Aster, consists in a
series of guided discussions conceived to explore, in a group setting,
what participants think and how they feel about previously decided
themes. Participants to the group discussions are regional
enterprises and academic research actors, gathered in order to
find a common way to overcome the perceived bottlenecks in the
development pathway of a specific industrial sector.
Three focus groups on the Mechanic, Food and Life Sciences
sectors have been already carried out and others will be established
in the near future.
The working group activity was organized by Aster in cooperation
with the Regional Centre for Innovation, Safety and Quality in the
Dairy Industry, SIQUILACA. The activities were conducted by meanss
of the focus group methodology, with the major goal of improving
the dialogue between enterprises and researchers and to speed
up future interactions.
THE RATIONALE FOR THE DAIRY SECTOR
AND THE FOCUS GROUP OBJECTIVES
THE CONTEST AND THE
“FOCUS GROUP” METHODOLOGY
The whole food and drink sector plays a fundamental role in the
Emilia-Romagna economy.
In the last years, Emilia-Romagna Government’s overall strategy
has been strongly intended to support Industrial Research and
Technology Transfer, with the main purpose to invest in the
knowledge and innovation-based development of the regional
production system. ASTER contributes to this policy plan by
promoting the co-operation between universities, research centers,
enterprises, financial markets and consulting services, so as to
establish a regional framework where human resources can be
reinforced and knowledge can be spread out and integrated.
In particular, the dairy sub-sector occupies a predominant position
thanks to the variety of companies present on the territory: from
large companies employing a large number of persons, to the
several enterprises manufacturing machines for milk and milk
products processing, to the numerous micro businesses,
cooperatives and related consortium, typically manufacturing
Protected Designation of Origin (PDO) products. This dynamic and
varied reality pushes the Emilia-Romagna region at the top positions
in the Italian dairy market scale, especially with respect to the milk
production (see table below).
Since 2004 Aster has been coordinating the creation of the EmiliaRomagna High-Tech Network, connecting scientific competences,
which share human resources and advanced instrumentation.
Since 2005, thanks to the Regional Programme for Industrial
Research, Innovation and Technology Transfer (PRRIITT), 4
laboratories and centers focused on the Agro-Food sector have
been created. Moreover, one laboratory owing to the HI-MECH
District, was created for the study and development of advanced
mechanics for food processing. Among these, there is one centre
that is specifically focused on the dairy sector and two laboratories
whose research activities are strictly connected to this sector:
Emilia-Romagna
(tons)
% Emilia-Romagna with
respect to Italy
Milk
Butter
Cheese
599.533
38.903
158.780
20,8
32,5
13,8
Table 1. Industrial production of milk, butter and cheese in Emilia-Romagna (tonns).
Source: ISTAT 2006.
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between package manufacturing enterprises and end utilizers,
leading to a major consciousness about potentially toxic breakdown
chemicals migrating from packages into food matrix. Shelf-life is
becoming increasingly significant in response to changes in current
consumer demand and as a consequence of the modern wholesale
distribution requirements.
The dairy industry in Emilia-Romagna is markedly subdivided into
two different realities: on the one hand, the Parmigiano-Reggiano
district, encompassing small-micro enterprises spread over the
provinces of Parma, Reggio-Emilia, Modena and Bologna on the left
side of the Reno river; on the other hand, milk and other dairy
products supply-chain, dominated by few large companies, such as
Granarolo and the internationally oriented group of Parmalat .
This trend forces enterprises to direct their interests towards
intelligent packaging technologies and smart package devices aimed
at maximising product shelf-lives, including antimicrobial active
packaging, altered atmosphere, innovative technologies and more
accurate and less expensive analytical systems for microbial
assessment.
Keeping this in mind, the main objectives of the dairy focus group
are:
1. to identify challenges facing the dairy sector, that can be
appropriately highlighted through the voice of a group of
companies, representative of the Emilia Romagna area;
2. to evaluate some of the current barriers and constraints to
the dairy industry development and innovation and to draw
possible solutions;
3. to raise awareness of the results achieved, producing a
document which can be used as a driver for future regional
policy.
Finally, waste prevention by changing the design or choosing biodegradable materials, leading to the reduction of the amount and
toxicity of the waste eventually generated, is also a point of
emerging interest in the contest of constantly increasing sensitivity
to environmental impact of solid waste generated by human
activities.
THE DISCUSSION THEMES AND RELATED
INDUSTRY REQUIREMENTS
Dairy products as functional foods
“Functional Foods” are foods or dietary components that may
provide a health benefit beyond basic nutrition. Milk and deriving
products, such as yogurt and cheese , constitute one of the most
important types of functional food. Key dairy ingredients for
functional benefits cover calcium and phosphorus minerals,
probiotic micro-organisms, prebiotic oligosaccharides and bioactive
peptides.
Four technical themes have been identified and discussed:
1. Packaging of dairy products
2. Dairy products as functional foods
3. Raw milk, derived products and processing procedures safety
assessment
4. Cheese protelysis
Packaging of dairy products
The Parmigiano-Reggiano, to the production of which is directed
almost the 80% of the entire milk production in Emilia-Romagna, is
a suitable example of a dairy functional food. Indeed, the high
calcium bioavailability, the presence of bioactive peptides and the
possibility to regulate production processes in order to reduce
sodium and saturated fatty-acids concentrations, make this famous
“typical” product a perfect candidate for the nomination to natural
functional food.
Packaging technology must balance food protection with other
issues, including energy and material costs, heightened social and
environmental consciousness, and strict regulations on
contaminants. As a consequence, several aspects should be taken
into account when considering this theme.
First of all, sanitary and safety impositions drive industry
investments towards emerging automated sanitizer technologies
for industrial machines, in order to guarantee an increased end
product quality and to reduce costs afforded by enterprises.
Small enterprises of the regional Parmigiano-Reggiano district
should work in close connection with researchers and universities
in order to acquire major consciousness of these healthy aspects
and to be able to adequately promote the nutritional properties of
their product. On the other hand, food manufacturers developing
new dairy products, free from the specifications for Protected
Designation of Origin (PDO) products, have wider boundaries for
the creation of new products with healthy properties.
Secondly, great interest has been arising from the study of new
materials and accessory devices, with the aim of minimizing food
contamination, of extending food shelf-life and of improving
nutritional and organoleptic properties.
Food safety should be supported by a more active cooperation
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- adaptation of innovative technologies, already employed in other
contests of the agro-food sector, to the dairy industry;
personnel training with special regard to good practises, and
safety policies.
Nonetheless, the institution of the European Food Safety Authority
(EFSA), with the major role to assess the risk regarding food and
feed safety, and the recent changes in the European food laws
affecting label and product claims, together with a general rising
awareness of the relationship between diet and health, has
increased the industry demand for scientific and clinical studies.
Both small enterprises and large companies expressed the urgent
need for improving relationships among all the actors of the supplychain, with the aim of providing a more effective production and
reaching higher standards of final product quality.
Integrating technological competences with biologic, nutritional and
medical aspects is not only an imposition of the new European
directives in matter of food labelling, but it also becomes a
marketing strategy to better respond to the increasing consumer
interest in attaining wellness through diet.
Cheese proteolysis
Proteolysis during cheese ripening has the important role of forming
the texture, body and flavour of all matured cheese. The process
involves a number of biochemical reactions which are determined
by enzymatic systems present in the milk and in the rennet, by the
milk natural microflora and by whey starter bacteria.
Raw milk, derived products and processing
procedures safety assessment
Milk and dairy products are among the most controlled foods in the
agro-food sector. The process involve all levels of the supply chain:
from controls conducted in the feed-stuff factories, through the
monitoring of raw materials, to the regulations for processing and
distribution.
The innovation opportunities for the dairy industry are indissolubly
linked to the nutritional and sanitary quality of the raw milk used as
feedstock for processing operations and to the safety of the
environmental conditions in which it is produced and processed.
Proteolysis may result in positive or negative modifications of initial
substrate, deeply modifying nutritional and organoleptic properties
of the final product. Among non-desirable modifications can be cited
rheological faults, unpalatable organoleptic attributes, the formation
of toxic breakdown molecules. Among desirable effects, the
formation of bioactive peptides which increase the cheese
nutritional value thanks to the reported influence of these molecules
on human health.
Technical approaches at the base of control analyses include
physicochemical and microbiological analyses, contaminants
detection, processing parameters registration, tools for rapid and
accurate tracing of food through the production and distribution
chain, analyses for nutritional value assessment and “on farm”
quality controls.
The study of enzymatic modifications generated by the proteolytic
process and the comprehension of the relationship existing
between the expression of these modifications and the quality of
the end-products, are a wide field of investigation toward which
enterprises must direct their interest in order to optimize dairy
production.
Industry investments in this sector are principally directed towards
the development of new technologies in order to quickly, easily and
effectively support the quality assessment support. Special interests
include biosensors for mycotoxins or environmental persistent
pollutants detection, which nowadays are still provided by means of
complicated and expansive methodologies and the employment of
robots for the monitoring of production procedures.
With regard to the Parmigiano-Reggiano production, controls on
raw milk are typically commissioned to private laboratories and to
the Parmigiano-Reggiano Consortium.
Enhanced nutritional and organoleptic properties resulting from
cheese proteolysis are strictly dependent on the possibility to
adequately control the action and interaction of factors influencing
the specific enzymatic activities, such as the moisture content of
cheese, pH values, salt content, temperature, etc. The possibility to
drive the proteolytic process toward desired modifications by
minimizing undesired effects, must pass through the investment in
innovative technologies. Two are the crucial aspects on which dairy
farmers can operate:
1. quality and quantity of proteolytic agents;
2. environmental conditions both before and during ripening.
Scientific interests in this contest are principally linked to:
- development of innovative, self-cleaning, cost-effective
automated machines;
Big companies, whose ripening-stores are usually equipped with
automatic machines, are looking at the acquirement of new
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dedicated softwares for the on-line monitoring of environmental
parameters. In smaller enterprises the human work is still the
decisive factor influencing the ripening results. In this contest,
industry interests need to be addressed toward cost-effective
technologies for an automated management of the process and
consequent adequate personnel training.
Development of new survey tools and support services and
update of existing ones such as a new methodology for milk
payment proportionate to quality expressed by presence and
quantity of bacteria and new tools for production process
control.
Coordinated by:
CRPA spa, Animal Production Research Centre
CONCLUSIONS
The focus group allowed the industrial actors to interact directly
with researchers, giving insights on some of the actual challenges
faced by regional dairy industry. In turn, the presence of university
researchers provided quick and tailored answers and clarifications
to the issues raised by enterprises.
For more information: http://www.aster.it/siquilaca.html
DAIRY ENTERPRISES
PARMIGIANO-REGGIANO CONSORTIUM
In 1928, based on the proposal made by the Association of
Entrepreneurs and the Provincial Council for Corporate Economics
(Chamber of Commerce) of Reggio-Emilia, the voluntary Consortium
for the protection of the Grana Reggiano (Reggiano Hard Cheese)
was established. After receiving the official legal approvals, the
Consortium, whose denomination is now "Consorzio del Formaggio
Parmigiano-Reggiano", was joined by all manufacturers and carried
on with renovated vigour its protection activity that still
characterises it today.
Moreover, the concurrent presence of big industries and of the
Parmigiano-Reggiano Consortium in representation of the
numerous micro-enterprises dedicated to its production, allowed
the highlighting of both divergences and possible convergences in
the industrial perspectives and technological needs of the two
different realities.
In this context, the role of integrating structures like ASTER and
SIQUILACA for the promotion of specific initiatives, addressed to
facilitate the dialogue between academy and industry, resulted of
crucial importance.
The Consortium's tasks were (and are): the defence and protection
of the Designation of Origin, the facilitation of trade and
consumption by promoting every initiative aimed at safeguarding
the typicality and unique features of the product.
The focus group experience is only a starting point for future
synergies and co-operations aimed at enhancing the
competitiveness of the regional dairy productive context.
The results here reported are not intended to be exhaustive. Rather,
they represent the initial stage of a more structured process to be
improved in the next future and hopefully supported by local, national
and European policy actions.
One of the most important measures adopted by the Consortium
with the aim of protecting the product sales was that of introducing
in 1964 the mark of origin of the dotted inscription "ParmigianoReggiano" encircling the wheels, thereby conferring to the cheese
its current external appearance.
THE FOCUS GROUP ACTORS
The consortium groups the Parmigiano-Reggiano production small
and micro enterprises (445 in 2007) dislocated in the province of
Parma, Reggio-Emilia, Modena, Mantova at the right side of the Po
river and Bologna at the left side of the Reno river.
THE COORDINATOR
SIQILACA - Centre for Innovation, Safety and Quality in the
Dairy Industry
Activities focus on creating innovative tools and services with the
objective of guaranteeing the production of high quality and
hygienically safe Parmigiano-Reggiano cheese. Specific actions in
support of the introduction of new methods include:
- Provision of information related to the use of newly developed
techniques for the direct identification of bacteria occurring in
milk;
For more information: www.parmigiano-reggiano.it
GRANAROLO S.P.A.
Granarolo counts 10 productive sites wide distributed on the
national territory, with around 1.900 employees and a turnover of
more than 950 million of euros.
Besides preserving and reinforcing the leadership in the fresh milk
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and biological products market, with the acquisition of Yomo,
Granarolo is also the most important Italian producer of yogurt.
Moreover, the company is the principal follower in the markets of
the UHT milk, of the fresh or for-cooking use diary products and of
the ready- meals.
Parmalat is a company with a strong innovative tradition: the group
has been able to develop leading-edge technologies in the driving
sectors of the food market, particularly in UHT milk, ESL (extended
shelf life) milk, functional milks, fresh fruit juice-based drinks,
functional fruit drinks and cream-based white sauces.
The company was born in 1957 from a small cooperative situated
in the close proximity of Bologna, under the control of Granlatte, the
agricultural cooperative, together with which it constitutes the most
important Italian dairy supply-chain, directly participated by
associated producers.
For more information: www.parmalat.com
INDUSTRIAL MACHINES MANUFACTURE ENTERPRISES
ACMA SPA
Acma SpA is a company known throughout the world and can boast
an experience of 80 years of design, production and trading of
machines for packaging foodstuffs, confectionery products,
detergents, cosmetics and liquids all told.
Since the early ‘90’ s, the Group has being structured into two
separate but converging realities: a cooperative of milk-producers
(Granlatte) - that work in the agricultural sector and collect the raw
milk - and a joint stock company (Granarolo S.p.a.), dipped into the
dynamics of the wholesale distribution and dedicated to the product
processing and marketing activities.
The Mantua Liquid Division - specialised in the production of net
weight fillers, automatic capping machines, monoblocs and labeling
technology - caters for the liquids sector seen as a whole
(beverages, dairy products, personal care, chemical products etc.).
Nowadays, the Group is a solid point of reference for agricultural
and zootechnical enterprises in Italy and represent one of the most
important national alimentary group.
Acma possesses the experience and the resources needed to offer
a complete engineering service for providing turnkey bottling and
packaging systems.
Per informazioni: www.granarolo.it
PARMALAT S.P.A
In the case of food products, ACMA cover milk; dairy products;
beverage; edible oil and sauces.
Parmalat S.p.A. is a new company, established on October the 1st,
2005 and lead by the CEO Enrico Bondi. Parmalat Group is one of
the major players worldwide in the production and distribution of
milk, mainstream dairy products (yogurt, cream-based white
sauces, desserts, cheeses) and fruit-based drinks, with 2006
revenues of over 3.8 bln.
For more information: www.acmagd.com
SYMPAC CORAZZA
Application sectors covered by Sympac Corazza include dairy
industry (in particular for processed, cream and fresh cheese
production, butter and margarine), soup cubes and yeast
The group is present in twelve core countries, across five regions
(Europe, North America, Central and South America, Australia and
South Africa). On December 31st, 2006, the total number of
employees, including only integrally consolidated companies, was
15,475.
Products and services include:
- Dosing and wrapping machines for triangular and square
processed cheese portions in a range from 10 to 500 gr. and
further packaging into round boxes or cartons of different
shapes
- Complete line for dairy industry, including processing
equipment supplied by our German sister company
- Complete lines for dosing and packaging paste soup cubes
- Machines for dosing and packaging butter portions up to 250
gr.Line Engineering e assistance for overhauling and optimizing
complete lines for dairy industry applications
Parmalat ranks among the leading players worldwide in the UHT
milk market and in the functional milk segment and has attained a
significant competitive position in the expanding market of fruitbased beverages. The group enjoys a strong brand awareness. The
company’s brands portfolio includes, as a global brands, Parmalat
and Santàl, as international brands Zymil, Fibresse, Physical,
Jeunesse, Omega3, First Growth, Smart Growth, Ice Break/Rush
as well as strong local brands.
For more informations: www.corazza.it
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ORLANDINI S.A.S.
well as to provide reliable information for the consumers.
Orlandini s.a.s is based in Reggio-Emilia: the firm designs and
produces complete systems for dairies with the latest technology
and certified production cycles.
It specialises in the installation of milk processing machinery, the
production and maintenance of heating systems for dairies, the
production and maintenance of milk floatation and transportation
systems and the design and construction of salting systems.
It handles the sale, installation and repairing of double-bottomed
vats, steam generators, cream skimmers, mixers, floatation and
salting tanks, trolleys and consumables for dairies.
Orlandini also specialises in the maintenance and repairing of
systems and apparatus; it is experienced in the modernisation of
existing systems as well as the supply of new equipment. Moreover,
Orlandini specialises in the SALTING of Parmigiano-Reggiano: its
modern dipping system handles the filtration, circulation and
refrigeration of the brine, ensuring perfect and effective salting of
the cheese.
Orlandini S.a.s: handles the distribution, installation and servicing of
its entire product range.
For more information: www.orlandinisas.it
TERMOCONTROL S.R.L.
In particular, the Regional Laboratory is developing methodologies
at high technological levels, exploiting new achievements obtained in
chemistry,
molecular
biology,
genomics,
proteomics,
nanotechnologies, microbiology, etc.
The research is currently organised in four main projects:
- Development of innovative screening methods for the detection
of pesticides, mycotoxins, pollutants and phyto- and zooresidues such as biosensors and micro-arrays,
chromatographic techniques and mass spectrometry;
- Detection of new and emerging pathogenic micro-organisms
in food products, with particular regard to the emerging
phenomenon of antibiotic-resistance;
- Study of the functional properties of foods, modification of the
nutritional value and development of xenobiotics during the
industrial processing and domestic storage. Particular
attention is paid to the identification of allergens in food
products with the aim of complying with the new EU-labelling
regulations and of developing ipo-allergenic technological
processes;
- Molecular characterization of traditional products, authenticity,
identification and preservation of autoctonous microorganisms
in typical products, detection of GMOs, sensorial properties and
consumer science.
Termocontrol is located in S.Giovanni in Persiceto (Bologna).
Coordinated by:
University of Parma, Department of Organic and Industrial
Chemistry
Termocontrol produces monitoring and detection systems for dairy
industries, mainly directed to cooked cheeses, as ParmigianoReggiano.
For more information: http://www.aster.it/siqual.html
Termocontrol commercializes the first licensed, easy and reliable
automated system for the production method control and for the
traceability of industrial processes.
For more informations: www.termocontrol.com
EMILIA-ROMAGNA HI-TECH NETWORK LABORATORIES
SIQUAL - Regional Laboratory for Food Safety and Quality
The Regional Laboratory is aimed at performing research on the
most relevant topics related to food quality and safety. Its mission
is to represent a reference point for industries and control
institutions involved in the production and distribution of food, as
TECAL - Networked Laboratory for the Food Industry
Technologies and Systems
The laboratory was created with the two-fold objective of
coordinating technological research relative to food production
processes and plants, and of becoming a technical-scientific centre
of excellence promoting the competitive development of the food
engineering industry in Emilia-Romagna.
Research focuses on:
1. The development of highly innovative food processing
technologies such as optimisation of aseptic systems to
improve food safety, high-pressure treatments,
ultrasound sterilisation processes, extrusion process
modelling, food product conditioning and packaging, and
VIII
-
derive from Brassicaceae and Lamiaceae edible plants;
- evaluation of the effects of phytosterols on cholesterol
biosynthesis;
- effects of n-3 polyunsaturated fatty acids on cholesterol
biosynthesis;
- n-3 polyunsaturated fatty acids in cardiovascular prevention:
- regulatory effects on blood pressure;
- antioxidant and molecular effects of green tea;
- nutritional evaluation of the modification occurring in food after
treatment with innovative, non-thermal processing.
thermal process optimisation
The development of cost-effective traceability methodologies
for the procurement of raw materials and the distribution of
finished products
The laboratory researchers are currently working on three main
projects:
- Optimisation of food industry aseptic processes
Innovation and improvement of alternative food processing
technologies including the use of high pressure in the
treatment of liquid foods and optimisation of thermal
processes
- New technologies and processes for the automation of food
traceability along food supply chains through re-engineering of
traceability logistic processes, UHF radio-identification systems
for traceability of certified products (e.g. PDO products such
as Parma ham) and development of electronic and optical
sensors
For more information: www.foodsci.unibo.it
UNIVERSITÀ CATTOLICA DEL SACRO CUORE
OF PIACENZA
Microbiology Institute
Microbiology Institute at UCSC has been active in dairy microbiology
research since the last 50 years.A special efforts, since the
beginning of the ‘80s, has been paid by the Istituto, to the
assessment of functional properties of dairy foods. This pioneering
work has been supported by EU funding to several European
projects in which the Istituto was involved.
Coordinated by:
University of Parma, Department of Industrial Engineering
For more information: http://www.aster.it/tecal.html
EMILIA-ROMAGNA UNIVERSITY DEPARTMENTS
UNIVERSITY OF BOLOGNA
Dip. di Biochimica “G. Moruzzi”: Centro Ricerche sulla
Nutrizione e Vitaminologia
Microbial ecology of the gut, taxonomy of lactis acid bacteria, the
presence of genes encoding for drug resistance in non pathogenic,
food related bacteria are among the main issues of research
recently addressed by the Istituto.
Current activities include:
- assessement of the presence and transferability of genes
encoding for drug resistance in lactic acid bacteria;
- characterisation of new species of lactic acid bacteria;
- assessment of the impact of intestinal microbiota on the
immune system by meanss of nutrigenomic approach.
Research activity is based on the determination of the biological
activity of food components or food themselves, utilising ex vivo
(cultured cells) or in vivo (animals, humans) experimental models. To
verify the biological effectiveness of food and/or food components
is an essential step since in vitro activity is often not accomplished
to activity in biological systems.
The Institute provides antibiotic resistance profiling of lactic acid
bacteria; characterisation and assessment of probiotic and
prebiotic foods in order to fulfil criteria of the EU Reg. CE
1924/2006.
Different researches are not only focused on the determination of
the biological activity in respect to specific end points, but also on
the clarification of the cellular and molecular mechanism of action
of food components. Once verified, the effectiveness of the food
components is rationalised considering food consumption as part
of a correct human diet and bioavailability.
For more information: www.unicatt.it
Current activities include:
- evaluation of antioxidant activity and effectiveness in the
counteraction of oxidative stress of extracts/essential oils
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ASTER
and the Emilia-Romagna
High Technology Network