The research areas are those relevant to SSD AGR / 15 and concern the conservation, transformation and biochemical and nutritional characterization of agro-food products. In particular, scientific production is structured in the following areas:  Enzymes are used to improve the quality of milk, soy milk, wine, grappa. Establishment of immobilized systems even at slow release. Characterization of enzymes of technological interest of microbial origin and food. Application of enzymatic inhibitors specific to improving the quality of food. Enhancement of dairy by-products (whey). Extraction and characterization of antioxidant substances of plant origin also from industrial processing waste.  Improving the quality of post-harvest crops.  Designing functional foods with antioxidant activity.  Study of innovative treatments to improve the quality and safety of food products. Study the effects of technological treatments on the nutritional characteristics of preserves.

conservation, transformation and biochemical and nutritional characterization of agro-food products.