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

Institute for the Animal Production System in the Mediterranean Environment