This group is concerned with the processing of local varieties of fruits and vegetables. In doing so, it focuses on the development of innovative products and optimizing processing techniques. It supports local producers with its food technology know-how in order to optimize the quality of traditional products and support the development of new ones. In doing so, the experts make use of pilot plants for homogenization (including the use of high pressure), drying at low temperatures, controlled instant decompression, and the production of juices and purees. Furthermore, the physico-chemical and microbiological stability of foods is analyzed and the thermo-physical and mechanical properties of individual ingredients and finished products are studied.
Elena Venir
Head of laboratory
T. +39 0471 969 621
elena.venir@laimburg.it