Food quality

To ensure food safety and prevent deterioration, the food industry faces various challenges related to detection and control. On one hand, the presence of toxins, allergens, or pathogenic microorganisms can compromise the safety of food, posing risks to human health. On the other hand, chemical reactions or undesirable microbial growth can decrease the acceptability of food, altering its organoleptic properties.

At INAF, several researchers dedicate their efforts to characterizing chemical contaminants, studying the microbial ecosystem and its role in food spoilage, and developing methods for detection, control, and prevention strategies.

Performance is a fundamental aspect of product quality. Food performance can be attributed to its nutritional, sensory, and functional characteristics. For instance, a food product is deemed high-performing if it provides essential nutrients necessary for maintaining good health or if it enhances the gastronomic experience. Moreover, certain compounds or ingredients can improve food performance by imparting benefits that go beyond mere nutritional value, for example antioxidant properties.

To optimize these aspects, researchers at INAF strive to characterize the components of food and their biological activities. They also seek to comprehend their interactions with food structure, their impact on sensory experiences, and their effects on the body, including the intestinal microbiota.

Consumers are becoming increasingly mindful of their food choices. They seek healthier and authentic foods with reduced chemical preservatives, without compromising on shelf life, as food waste is also a significant concern.

At INAF, several research projects are dedicated to innovative solutions that tackle these contemporary issues. For instance, researchers are actively developing antimicrobial formulations using natural ingredients.

Our environment is abundant in natural resources that support the production of food from a diverse range of biological sources. Gaining knowledge about, developing, and promoting the use of our local products and their by-products is a winning strategy in the pursuit of sustainable food.

The research conducted by INAF’s scientists aims, among other things, to understand all the characteristics that contribute to the uniqueness and typicity of these foods, to better comprehend how they can be effectively utilized.