Research groups

Research Group Leader: Renato Bruni - Associate Professor

Research lines

• Use, development, and evaluation of botanicals in the food sector.
• Quality control, phytochemical characterization of medicinal plants and other plant ingredients for the dietary supplement sector.
• Detection of adulterations in the herbal market, spices, and dietary supplements.
• Study of biodiversity applied to varietal differentiation, based on the profile of plant secondary metabolism.
• Biological activity of natural plant substances.
• Determination of genetic, environmental, and ecological factors that influence plant secondary metabolism and evaluation of their consequences.

The group is mainly interested in the characterization and study, at the mechanistic-molecular level, of the natural components of biological and toxicological interest in food, to understand and evaluate the aspects of safety, authenticity and compositional and organoleptic-sensory quality. Research activities are carried out using a wide range of advanced analytical and bioinformatics methodologies.

Description of the research group
The Unit of Food Chemistry and Natural Organic Substances is composed of eight members (2 Full Professors, 4 Associate Professors, 2 academic researchers) plus many post-doctoral fellows, research assistant and PhD students. 
The group works in tight connection and with a constant exchange of ideas, allowing for continuous growth. The group also collaborates with other research units within the University of Parma as well as at an international level, thus enhancing and enriching their capabilities and multidisciplinary knowledge. Additionally, the group carries out intense technology transfer activities for agro-food companies, thus exposing the PhD students to the open innovation ecosystem and to the industrial mindset.

Members of research group: Gianni Galaverna - Full Professor, Chiara Dall’Asta - Full Professor, Augusta Caligiani - Associate Professor, Tullia Tedeschi - Associate Professor, Martina Cirlini - Associate Professor, Luca Dellafiora - Associate Professor, Barbara Prandi - fixed-term researcher, Veronica Lolli - fixed-term researcher.
Research Fellows: Francesca Accardo - PhD, Francesca Bonzanini , Guillem Campmajo Galvan - PhD, Kelly Bugatti - PhD, Luisa Calcinai - PhD, Sara Cutroneo - PhD , Andrea Fuso - PhD, Marco Gozzi - PhD, Noemi Gesteiro - PhD, Akash  Kalyanrao Jadhav, Leandra Leto - PhD, Octavian Augustin Mihalache - PhD, Divyanshu Singh Nandal, Clara Pedrazzani - PhD, Lorenzo Pedroni - PhD, Chiara Scherini, Shon Sylvester, Raquel Torrijos – PhD.
PhD Students: Lorenzo Del Vecchio, Alejandra Muñoz Gonzalez, Laura Esposito, Paolo Rolando, Pio Viscusi, Giorgio Lupi, Matteo Profeti, Hilva Gjoni, Irene Picicci, Davide Rovelli, Giulia Gula.
 

Main research lines

1. Characterization and functional properties of proteins, lipids, indigestible carbohydrates, and metabolites in food and biomass, using advanced chromatography, mass spectrometry, and NMR methods
    
2. Food safety assessment
   • Allergenic properties of food proteins
   • In silico methods for studying bioactives and xenobiotics of food origin and substances responsible for food flavor
   • Safety profile of novel foods, botanicals, and plants of food interest
   • Formation, stability, and biological action of natural toxins
   • Exposure assessment and risk-benefit evaluation
      
3. Evaluation of the compositional and organoleptic profile of foods
   • Profile of aromas and components of nutritional and biological interest in foods and beverages
   • Chemical-varietal characterization of plants of food and pharmaceutical interest
   • Digestibility, bioaccessibility, and bioavailability of macro/micronutrients and components of biological interest
      
4. Authenticity of foods and beverages
   • Molecular markers of authenticity and quality in foods
   • Authenticity fingerprint for botanical and species origin and process
      
5. Valorization of food by-products and circular economy
   • Extraction and valorization of organic compounds from agro-food biomass residues and food waste
   • Insects as ingredients for food and feed
      
6. Organic Chemistry applied to natural substances
   • Structural elucidation of organic substances of natural origin
   • Synthesis of proteins, peptides, and small molecules

The research group specializes in the study of crop production, with a particular focus on the assessment and enhancement of biodiversity, varietal selection, genetic improvement, and the physiological responses of plants to abiotic stress. Additionally, the group works on the management of agricultural inputs and the optimization of mineral nutrition.
In recent years, the group has been integrating machine learning models and decision support systems to optimize resource use in agriculture, with special attention to water management and the application of micro- and macroelements.

Head of the Group: Tommaso GANINO, Associate Professor

Research Group Members:
Deborah BEGHÉ - Associate Professor, Margherita RODOLFI - Researcher (RtD Type B), Tina LINO - Post-Doc Fellow, Ilaria MARCHIONI - Post-Doc Fellow, Martina GALAVERNI - PhD Student, Arjun MOHANAKUMAR - PhD Student, Claudia SICLARI - PhD Student.

Research Lines

1. Recovery and Enhancement of Plant By-Products from Agro-Food Supply Chains
   • Optimization of fermentation processes using L.A.B. (Lactic Acid Bacteria).
   • Chemical characterization of by-products from food supply chains.
   • Development of stabilization conditions for by-products using innovative technologies.
   • Production of biostimulants for agricultural use and their application.
   • Evaluation of the effects of applying innovative technologies (PEF – Pulsed Electric Fields) on in vivo plants.
   • Characterization of plant production through green approaches.
2. Technologies in Agriculture
   • Apply enabling technologies and sustainable strategies for the smart management of agricultural systems and their environmental impact.
   • Improve sustainable productivity and promote resilience to climate change.
   • Optimize proximal sensors for managing abiotic stresses.
   • Use IoT, AI, and Machine Learning for sustainability in agriculture.
3. Innovations in the Brewing Sector
   • Develop a breeding program to identify an Italian hop variety, enhancing the competitiveness of Made in Italy.
   • Ensure the sustainability of hop-producing companies, both in terms of quality and environmental impact, through the use of smart technologies to: monitor plant health; manage and optimize irrigation water; track the product throughout all stages of cultivation, production, and processing.
   • Enhance high-value by-products from other supply chains to incorporate them into the brewing sector. 

The Agricultural and Food Economics research group of the Department of Food Sciences is engaged in scientific research and educational activities related to the economic, institutional, and managerial aspects of the production, processing, retail, market, and consumption of products from the primary sector (agriculture, livestock, and fisheries). It also focuses on agri-food economics and agro-biotechnologies, as well as their relationships with other components of the socio-economic and environmental system, including the socio-economic development of rural areas.

Responsible: Cristina MORA - Full professor

Members:
Davide MENOZZI - Associate professor, Giovanni SOGARI - Associate professor, Rungsaran WONGPRAWMAS - RTD-A, Giulia ANDREANI - PhD student/ Research fellow, Chiara BIGGI - PhD student, Audrey CAVALIERI - Research fellow, Elena COZZI - Research fellow.
 

Research areas

The research activities of the group with SSD AGRI-01/A Agricultural and Food Economics, and Rural Appraisal focus on several key topics within the field of agri-food economics and marketing. These include:

• Analysis of consumer behaviour regarding agri-food products and novel foods using qualitative (e.g., focus groups, in-depth direct interviews, etc.) and quantitative methods (e.g., theoretically based sample surveys, discrete choice experiments, etc.).
• Evaluation of food packaging and labels through eye-tracking technology, which records and analyzes eye movements.
• Study of the agri-food system and the organization of agri-food companies.
• Analysis of the economic and financial performance of agricultural businesses and food industries.
• Analysis of the socio-economic impact of genetically modified organisms (GMOs) and products derived from new genomic techniques (NGTs).
• Assessment of the economic effects of participation in certified quality schemes (e.g., PDO and PGI, organic farming, etc.).
• Analysis of the impact of agricultural policies (e.g., the Common Agricultural Policy – CAP) and food safety policies on agri-food companies and citizens.
• Economic studies on agro-environmental sustainability and business development.

In 2015, the group established the LA.RI.SA. laboratory (Food & Stakeholder Research Laboratory). The laboratory provides services to businesses and institutions for conducting focus groups, stakeholder engagement events, and research using various methodologies, including choice experiments and eye-tracking, as well as survey-based data collection. The laboratory is equipped with software for quantitative research (e.g., Qualtrics, Tobii Pro Lab) and qualitative research (e.g., NVIVO).

The research group focuses on two key areas: food microbiology and control of food chemicals.
Expertise lies in the study and characterization of spoilage bacteria and foodborne pathogens occurring in animal-based foods and food-processing environments, with a particular emphasis on antimicrobial resistance and biofilm formation.
The group is also leading research on the presence of organic and inorganic chemical contaminants in animal-derived foods, alongside evaluating human exposure to these contaminants and performing risk characterization using both deterministic and advanced probabilistic approaches.
Another core area of expertise involves the development of innovative methods based on spectroscopic and advanced spectrometric techniques, combined with chemometrics and machine learning, designed to address challenges related to food authenticity and support food traceability systems.

Head of the research group: Adriana IANIERI, Full Professor

Members of research group:
Emanuela ZANARDI - Associate Professor, Maria Olga VARRÀ - fixed-term researcher (RTD/a)

Main research areas

1. Control of chemicals in food of animal origin and chemometric
   • Development of rapid spectroscopic and spectrometric methods for food authentication
   • Evaluation of the occurrence of food chemical contaminants and risk assessment by means of deterministic and probabilistic approaches.
2. Food hygiene and microbiology
   • Characterization of spoilage bacteria and foodborne pathogens, with a focus on antimicrobial resistance, biofilm formation, and other virulence determinants in food and food-processing environments, using cultural, molecular, genomic, and metagenomic approaches.

Research laboratory specialized in the study of food microbiology, from hygiene and safety aspects to those of technological and functional quality related to microbial fermentations.  

Head of the research group:  Monica Gatti - Full Professor
Members of research group:  Camilla Lazzi - Associate Professor, Valentina Bernini - Associate Professor, Benedetta Bottari - Associate Professor, Elena Bancalari - Associate Professor, Alessia Levante – fixed-term researcher, Annalisa Ricci – fixed-term researcher, Jasmine Hadj Saadoun – fixed-term researcher, Francesco Martelli – fixed-term researcher, Luca Bettera – fixed-term researcher.

Research lines

1. Dairy Microbiology
   Quality and safety of raw milk dairy products:
   • Origin of non-starter lactic acid bacteria
   • Correlation between non-starter lactic acid bacteria and aromatic profile of aged raw milk cheeses
   • Genotypic and phenotypic analysis of the microbiota of raw milk, whey starter and cheese
2. Lactic fermentation of different matrices in order to obtain bioactive compounds
   • Microbial dynamics in dairy products Bioactive peptides
   • Bioactive compounds from lactic fermentation
   • Lactic fermentation and production of aromatic compounds
   • Development of new fermented products
   • Fermentation of algal and cyanobacterial biomass to achieve aromatic and functional improvement
   • Fermented foods and health
   • Development of new antimicrobials and application in food and non-food products
   • Valorization of agro-industrial waste and by-products through fermentation processes
   • Development of new biostimulants obtained from the fermentation of agro-industrial waste
   • Fermentation as a tool to improve the organoleptic and functional characteristics of plant-based protein extracts
   • Prototype development of plant-based fermented foods
   • Application of PEF technology to modulate metabolic activities of LAB
   • Fermentation of alternative flours, including SG, in order to improve their technology and sensory
   • Application of fermentation to obtain exopolysaccharides
3. Food Quality Monitoring
   • Application of smart sensors for monitoring the shelf-life of highly perishable products
   • Use of smart packaging to optimize and extend the shelf life of food products
   • Use of bioactive compounds in smart packaging to extend the shelf-life of food products
      
4. Study of genotypic and phenotypic characteristics of microorganisms
   • Probiotic microorganisms
   • Pro-technological microorganisms
   • Next-generation sequencing
   • High-throughput phenotypic analysis
   • Growth of microorganisms in model systems
   • Impedometric analysis for the study of the acidifying capacities of different substrates
5. Organism-host interaction
   • Gut-lung axis
   • Study of the impact of bioactive compounds on the composition and functionality of the gut microbiota using in vitro models
6. Bioinformatics
   • Genomics and hybrid assembly
   • Shotgun metagenomics
   • Metataxonomic
   • Network analysis
   • Multiomics analysis
7. Novel foods
   • Development of new products and evaluation of their safety
   • Development of new functional food products from microalgal biomass
   • Development of new fermented products with high protein content and gluten free
8. Food security
   • Study of the behavior of pathogenic microorganisms in food products and processes
   • Use of lactic acid bacteria for the degradation of allergenic proteins
   • Validation of new antimicrobials in products and processes

The Human Nutrition Unit is composed by 8 tenured or tenured track faculty members (presently two full professors, four associate professors and two assistant professors) and several postdocs, PhD students and research fellows.
They continuously interact in the framework of the many multidisciplinary ongoing projects, guaranteeing a continuous brainstorming and facing every challenge in the best possible way.

Members of research group:  Prof. Furio Brighenti – Full Professor, Daniele Del Rio – Full Professor, Prof. Francesca Scazzina - Associate Professor, Prof. Pedro Mena - Associate Professor, Prof. Letizia Bresciani - Associate Professor, Prof. Alice Rosi - Associate Professor, Dr. Beatrice Biasini – fixed-term researcher, Dr. Claudia Favari – fixed-term researcher, Dr. Elisabetta Viale - Research technologist.
Research Fellows: Dr. Kyriaki Apergi, Dr. Sara Dobani, Dr. Cinzia Franchini, Cristiana Mignogna, Dr. José Fernando Rinaldi de Alvarenga, Dr. Nicole Tosi, Dr. Mirko Treccani, Carmen Carrieri, Marco Codeluppi, Tatiana Crosina, Sharon Zaffuto, Angeliki Sofroniou, Elisa Monica, Elena Bertolotti.
PhD Students: Federica Bergamo, Marta Berzaghi, Filippo Bibi, Damiano Callegaro, Silvia Callegaro, Perla Degli Innocenti, Costanza Michelini, Maria Sole Morandini, Cristiano Negro, Bianca Romanelli, Arianna Gallina, Lucia Ghiretti, Joana Maria Santos Rabelo, Gonzalo Tereucan , Laila Zeraik.

Research lines

1.  Dietary intake assessment
   • Food intake and dietary behaviour assessment through food diaries, dietary recalls, and food frequency questionnaires
   • Nutritional and environmental evaluation of diet and dietary patterns
   • Assessment and validation of biomarkers of food intake
   • Development of nutritional databases on fiber, phytochemicals, and other dietary compounds
2. (Poly)phenols and other bioactive compounds for personalised nutrition
   • Metabolism and bioavailability in humans, animal and cell models
   • In vitro digestion and colonic metabolism
   • Development and validation of LC-MS methods for the analysis of phenolic compounds and other phytochemicals
   • Health effects in different experimental models
   • Inter-individual variability in the metabolism and physiological response
   • Personalized nutrition with bioactive compounds
3. Carbohydrates and fiber
   • Starch bioaccessibility in vitro
   • Glycemic index of food
   • Effect of fiber on the colonic metabolism of bioactive compounds
4. Promotion of healthy and sustainable diets
   • Nutritional education programs for different population groups
   • Nutritional coaching and nudging for healthy and sustainable food choices
   • Development of ICT apps for education, coaching, and consumer empowering/awareness.

Head of the research group:  Andrea Summer, Full Professor

Members of research group:  Alberto Sabbioni - Full Professor, Claudio Cipolat Gotet - Associate Professor, Massimo Malacarne - Associate Professor - Federico Righi - Associate Professor - Giorgia Stocco - Associate Professor, Giulia Esposito, Associate Professor - Michela Ablondi, fixed-term researcher, Alessandro Ferragina, fixed-term researcher.

Research Lines

1. Physico-chemical characterization of milk from different species (bovine, ovine, caprine, buffalo, equine):
   • Determination of fat globule size using light scattering (Mastersizer 3000, Malvern).
   • Milk composition using infrared spectroscopy (MilkoScan FT3, FOSS).
   • Determination of milk acidity and chloride content using an automatic titrator (Titralab AT1000, Hach).
   • Determination of total and differential somatic cells in milk using flow cytometry (Fossomatic 7 DC, FOSS).
   • Determination of milk bacterial load using flow cytometry (Bactoscan, FOSS).
   • Collection of spectra from solid matrices (e.g., cheese) using near-infrared spectroscopy (portable instruments Aurora and Alba, GraiNit srl).
   • Determination of the color of solid matrices (e.g., cheese) using a colorimeter (CR-400, Konica Minolta).
   • Determination of milk protein fractions using high-performance liquid chromatography (UHPLC 1290 Infinity, Agilent Technologies).
   • Determination of individual fatty acids in milk using gas chromatography (Gas Chromatograph 7890A, Agilent Technologies).
   • Determination of milk minerals using plasma emission spectrometry (ICPOES 5800 VDV, Agilent Technologies).
        Enzymatic determinations (e.g., amyloid, k-casein) with ELISA tests.
   • Determination of the color and antioxidant activity of milk using infrared spectroscopy (Cary 60 UV-Vis, Agilent Technologies).
   • Identification of new phenotypes regarding composition and quality of milk processing in samples from native bovine breeds in the Emilia-Romagna region. Integration of these milk quality traits with omic data obtained from the same milk samples.
2. Development of Cheesemaking Protocols:
   • Milk coagulation properties using lactodynamography (LDG, Ma.Pe. System).
   • Measurement of cheese yield and nutrient recovery from milk into curd using various cheesemaking procedures:
   • 9-MilCA method and micro-cheesemaking procedure as rapid and partially automated protocols to simultaneously record milk coagulation, curd firming, syneresis, cheese yield, and nutrient recovery from the curd.
3. Animal Genetics:
   • Conservation and enhancement of animal biodiversity.
   • Phenotyping and genotyping of the Italian equine genetic heritage.
   • Milk genome sequencing for sustainable dairy production.
   • Genetic parameters for cheese yield and nutrient recovery from curd.
4. Infrared Spectroscopy:
   • Use of NIR and FTIR instruments for spectral collection and prediction of traits of interest.
   • Use of hyperspectral images for predicting cheese quality traits.

The StraToHop group follows several research lines aimed at the conservation and enrichment of biodiversity, using both traditional and biotechnological methods. The group is also involved in producing plant biomass, including those treated with elicitors, from plants in vivo and in vitro, as matrices for the extraction of bioactive compounds. Finally, the group works on the valorization of agri-food waste in order to increase the sustainability of innovative agricultural systems.

Head of the research group: Benedetta Chiancone -  Associate Professor
PhD Students: Anna Agosti, Samreen Nazeer, Martina Nironi

Research lines

1. Use of in vitro culture methods for the production of plant biomass as a matrix for the extraction of bioactive compounds.
2. Valorization of by-products and waste from the agri-food sector as elicitors for the synthesis of secondary metabolites in in vitro cultivated plants.
3. Evaluation of agri-food waste as organic fertilizers and experimental biostimulants on the vegetative and productive performance of various crops of agricultural interest.

The Food Technologies Group develops process and formulation strategies to optimize food quality and sustainability.
Our research activities focus on four main areas:

• Technological and functional properties of ingredients.
• Development and design of innovative formulations.
• Sustainable food processing.
• Optimization of food quality
   

Head of the research group: Emma Chiavaro - Full Professor

Members of research group:  Davide Barbanti - Associate Professor, Massimiliano Rinaldi - Associate Professor, Eleonora Carini - Associate Professor, Maria Paciulli - Associate Professor, Francesca Bot - Associate Professor, Marcello Alinovi - fixed-term researcher, Ottavia Parenti - fixed-term researcher.
 

Linee di ricerca

• Non-thermal food technologies for improving the quality of fruit and vegetable-based products.
• Functional properties of protein-based ingredients.
• Design and development of products based on plant protein sources.
• Design of functional ingredients obtained from legume by-products.
• Development of cereal-based foods to improve their technological, nutritional, and sustainability functionalities.
• Characterization of ancient grains, minor cereals, and legumes and their use in food formulations.
• Modulation of the techno-functional properties and biological activity of plant proteins through technological approaches.