We are interested in joining a consortium to build a proposal for design of novel foods having controlled texture and rheological properties; we could be involved in:
- designing biphasic systems with controlled rheological properties;
- reuse of food waste and loss in production of packaging or as ingredients in developing novel foods with controlled consistency;
- increasing shelf-life of products through use of edible coatings (both water and oil based) and biobased films with antimicrobial and/or antioxidants activity;
- use of plant based ingredients (vegetable proteins and dietary fibre) to design novel foods;
- 3D printing of food systems.

The Laboratory of Rheology and Food Engineering, RheoLab, is a research group working at the University of Calabria in South Italy. We have a specific expertise in transport phenomena analysis, food process modelling, rheological analysis of complex materials. Our research activities focus mainly on
i) rheological and physical characterisation (including interfacial characterisation) of complex systems in food area (hydrogel, organogels, emulsions, suspensions, dough, etc.);
ii) valorisation of food loss and waste to be used as source of active ingredients (e.g. antioxidants, pigments, etc.), as raw materials for packaging production, as ingredients in food preparations with controlled rheological properties;
iii) preparation and characterisation of edible coatings and films based on polysaccharides added with antimicrobial agents;
We are able to perform rheological and physical investigations (SEM, DSC, FT-IR, etc.) on different complex systems mainly in food area.