vai al contenuto della pagina vai al menu di navigazione
 

Food Safety

The promotion of food safety through an integrated approach is a main challenge nowadays.

The main goal of the research team is to promote food safety through an integrated approach.

The working group on food safety is, thus, able to support the food business operators by providing innovative and appropriate tools to detect and investigate both already known and emerging hazards; the group is also active in improving knowledge on the behaviour and fate of biological and chemical hazards in the food safety chain.

The research groups is committed to collecting the data needed in risk assessment frameworks, including the development of sensitive/accurate detection methods for food analysis, as well as models to assess the effect of production variables (such as treatments and composition/selection of ingredients) on food safety and quality.

Furthermore, the research team focuses on the identification of molecular or chemical markers eventually related to the production area with the aim of increasing value and quality of typical/traditional products, such as cheese and raw meat products. Therefore, environmental factors and specific characterizing micro-organisms producing bacteriocins are studied to assess their capability of preventing the development of dangerous moulds and bacteria.

Alma Food research overview

  • Genomics, ecology and physiology of pathogenic micro-organisms contaminating foods and feed; intervention strategies to reduce animal carriers and food contamination
  • Enhancement/validation of detection and typing methods for food-borne pathogens
  • Intervention strategies to reduce the antibiotic resistance in bacteria isolated from animals and foods
  • Dietary strategies and use of probiotics to prevent the colonization and/or reducing excretion of food-borne pathogens in farmed animals
  • Development of biosensors to detect biological and chemical contaminants in foods and cellular models for hazard identification and risk assessment
  • Intervention strategies to prevent/limit mycotoxin contamination of feed
  • Probiotics and prebiotics, techniques to protect plants from pests and reduce levels of pesticides
  • Post-harvest removal of pesticide residues by physical and chemical methods
  • Development of detection methods for drug residues and chemical contaminants in animal and plant tissues
  • Optimization of fermentation processes and study of enzymatic activities and their applications for production of foods and additives as well as for processing of by-products