Animal-derived Food & Materials

This research line is focused on the evaluation of the physicochemical, nutritional & technological properties of milk, meat and wool products, as well as other materials having animal origin. Measurement of food/material physicochemical, nutritional & technological parameters is associated with quali-quantitative characterization of corresponding biomolecules, as deriving from integrated chemical and biochemical approaches. Results provide important information regarding the characterization of food/material quality, the corresponding transformation/storage processes, the valorisation of their territorial dimension, and the whole monitoring of the agro-food chain. Above-mentioned goals are achieved by the use of integrated experimental approaches.


Simona Arena

Chiara D’Ambrosio

Giovanni Renzone

Anna Maria Salzano

Fiorella Sarubbi

Andrea Scaloni


Gianfranco Novi