I am research in Food Science and Technology, at the University of Tuscia (Italy). We would like to partecipate in an existing consortium - or in creating a new one. Our group's expertise span from circular food systems, green extraction, and the valorization of agrifood by-products.
We have consolidated experience in food formulation and product development, including novel and functional food prototypes enriched with by-products; metabolomics; industrial valorization of agrifood residues, integrating recovered bioactives into food systems; and in characterization and technological assessment of ingredients obtained from agro-industrial waste. Our group has developed several prototypes based on plant-based matrices and fruit/olive by-product enrichment, and we would be pleased to contribute to:

Formulation and application of recovered bioactives in functional foods,

Analytical characterization and metabolomic profiling,

Technological and stability studies,

Strategies for industrial valorization and circular food design.

The University of Tuscia recognizes the central role of research in advancing knowledge and achieving goals of significant scientific, cultural, social, and economic interest. In this regard, it acknowledges research as a primary function, ensuring its development and an essential connection with teaching. The university supports basic research in all scientific-disciplinary areas relevant to its mission, emphasizing original and innovative content. Furthermore, it promotes technology transfer, patenting, and support for entrepreneurship in creating start-ups and spin-offs. The university is actively involved in research evaluation, supporting innovation and university responsibility to generate social and economic impact on the territory