Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
UNIBA, with currently over 43,000 students, is one of the largest generalist Universities in Italy with 22 Departments, covering all fields of research from basic to R&D, about 52 research and didactic centers and two schools: “Sciences and Technologies” and “Medicine”.
UNIBA, with currently over 43,000 students, is one of the largest generalist Universities in Italy with 22 Departments, covering all fields of research from basic to R&D, about 52 research and didactic centers and two schools: “Sciences and Technologies” and “Medicine”. The UNIBA scientific community consists of 1.565 faculty members (professors and researchers). It proposes 127 graduate programs (5 in English), 23 Ph.D. programs and 68 post-graduate programs; in detail, 7 Bachelor’s degree, 6 Master’s degree and 6 Ph.D. courses, all perfectly fit the ONFOODS themes. UNIBA is strong oriented to gender equality and denies every kind of discrimination, as proved by the recent approved gender- balance plan.
UNIBA takes a big effort to finalise the attractiveness of national/international funding, with more than 180 grants in FP7, H2020, PRIMA, ARIMNET2, ENPI CBC MED, National and Regional projects. UNIBA researchers have been awarded prestigious Marie Skłodowska-Curie actions grants. UNIBA has obtained numerous international projects focused on Food/Nutrition/Sustainability/Health, for a total of approximately € ca. 100 million in the last five years.
In this proposal are included 30 academic researchers with international track record and covering a variety of scientific sectors including: agricultural and veterinary sciences, nutrition, medicine and metabolism; chemistry and biochemistry. Research and development in the ONFOODS area of interest involves the development of food safety, functional foods, studies on nutrition, nutrigenomics and metabolism, intestinal microbiota (in health and disease); the design of novel foods, the research about the reuse of waste and by products, the elaboration of new strategies for a more sustainable agriculture are the main activities of the researchers belonging to UNIBA. Infrastructures and the capacity of the UNIBA selected team will be able to mitigate problems occurred during the development of research activities. The team has also shown a great capacity in problem solving attitudes in the framework of the several contacts and research activities with private institutions, where the food industry has many times involved UNIBA unique competences to overcome different issues including food science and nutrition.
The Community of Mediterranean Universities - CUM, the Italian Interuniversity Consortium for Argentina - CUIA, the European University Association - EUA, the Union of Mediterranean Universities - UNIMED and the European University Network – UNISCAPE are some examples. UNIBA expresses the Vice-Presidency of the intergovernmental institution CHIEAM which plays a prominent role in numerous activities that constitute a platform for interested international institutions and organisations cooperating in the Mediterranean.
Below you will find the list of research projects in which this organisation is a main and/or secondary partner.
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Definition of an ethical legal model of sustainable food system relationships
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Social innovation and technology transfer in food value chain
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Public and private food procurement and short food values chains in urban areas
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Towards fair and efficient food chains: short food supply chains and alternative food networks
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Definition of a sustainability measurement system for agrifood chains, systems and food environments
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The right to adeguate food: actors and tools for implementation
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The life cycle assessment as tool for food and nutritional analysis
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Consumers perception and acceptance of innovative food and production systems
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Extraction of bioactive compounds and/or macromolecules from food by-products and wastes
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Evaluation of prototypes from by products/waste
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New food and nonfood products from agrifood wastes
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Environmental performances of new products/procesess
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New strategies and technologies for the storage of food commodities to reduce waste
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Functional/nutritional characterization of new products obtained from food by-products/wastes
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Treatment of agro-industrial food byproducts and wastes by fermentation and enzymes
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Communication strategies improving food safety culture
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Emerging mycotoxins in foods: chemical risk assessment
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Approaches to mitigate the risks related to the microbial spoilage of agri-foods
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Improving the nutritional value of legumes by reverse genetic approaches
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Omics profiling of toxigenic fungi of agri-foods
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Use of bioprocessed plant-based and dairy products to synthesize antimicrobial compounds
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Novel food safety by the analysis of T. molitor tropomyosin sequence and expression
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Massive isolation and identification of contaminants from plant-based matrix
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Inhibition of gram-negative bacteria in fermented food and beverages
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Genome-based microbiological safety assessment of traditional italian foods
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Multi-omic approaches for microbial dynamic studies at pilot-scale food productions
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Risk assessment of genome-edited bacteria for innovative food applications
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The use of phase change material for the control of the food storage temperature
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Nutri-omics signatures in mets patients
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Valorization of the wheat-alternatives flours to produce high fiber and protein traditional foods
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Promoting dietary shifts and sustainable diet valorising food products
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Fermented plant-based innovative products as healthy and sustainable low-processed food models
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Sustainable eating patterns to limit malnutrition in older adults
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