Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Since its foundation, Sapienza has constantly played a significant role in Italian history and has been directly involved in key changes and developments in society, economics, and politics. Merging centuries of tradition with cutting-edge didactic activities, research and innovation, Sapienza provides top quality education and research opportunities.
Since its foundation, Sapienza has constantly played a significant role in Italian history and has been directly involved in key changes and developments in society, economics, and politics. Merging centuries of tradition with cutting-edge didactic activities, research and innovation, Sapienza provides top quality education and research opportunities. The main campus is a real city within the city located in the heart of Rome. Sapienza University is an extraordinary place for students and teachers from around the world to meet, exchange and develop new ideas and philosophies. And it all takes place in one of the most astonishing cities in the world.
In the four-year period 2018-2021 62,398 products were entered in the catalogue IRIS and 54,615 among them are eligible for the Abilitazione scientifica nazionale (National scientific qualification). In the catalogue IRIS, in particular, 484 products refer to the key word “nutrition”, 114 to the keyword “malnutrition” and 894 to the keyword “food”.
Sapienza has gained a pivotal role in supporting the entire research and innovation value chain on national and regional initiatives in cooperation with the universities and the companies involved in research and innovation networks on food and nutrition sustainability, safety, and security. The most relevant are those with the universities of Aix-Marseille (France), Clermont-Ferrand Auvergne (France), Valencia (Spain), Madrid (Spain), Newcastle (UK), Bielefeld (Germany), Delft (Netherlands) and the Pennington Biomedical Research Centre (LA, USA).
At present Sapienza formally participates in the following networks: AAHC Association of Academic Health Centre; ACPN Advances in Cleaner Production Network ; EUA European University Association; EUA - CDE European University Association - Council Doctoral Education; EURAS Eurasian Universities Union; IAU International Association of Universities; M8 ALLIANCE of Academic Health Centres, Universities and National Academies; SGROUP European Universities' Network; TETHYS Consortium of Euro-Mediterranean Universities; UNICA Institutional Network of the Universities from the Capitals of Europe; UNIMED Union of Mediterranean Universities; UNI-ITALIA; SAR Scholar at risk International.
Below you will find the list of research projects in which this organisation is a main and/or secondary partner.
Public and private food procurement and short food values chains in urban areas
Principal investigators
Definition of a sustainability measurement system for agrifood chains, systems and food environments
Principal investigators
The right to adeguate food: actors and tools for implementation
Principal investigators
Principal investigators
Principal investigators
Multimethodological approach to evaluate chemical-biological and toxicological hazards
Principal investigators
Xenobiotics and emerging contaminants in food of animal origin by advanced methods for food safety
Principal investigators
Toxic risks evaluations in food using a metabolomic approach
Principal investigators
Emerging mycotoxin level surveillance in traditional, novel and transformed food
Principal investigators
The use of phase change material for the control of the food storage temperature
Principal investigators
Design and development of suitable smart packaging
Principal investigators
Principal investigators
Fermented beverages studied by a metabolomics approach
Principal investigators
Edible insects’ characterization through untargeted and targeted methods
Principal investigators
Principal investigators
Cereal-based processed foods: mitigation of Maillard reaction unintended effects
Principal investigators
Bioaccessibility of food components as a new marker of nutritional quality
Principal investigators
Evaluation of food-human interactions following the events occurring in the gastrointestinal milieu
Principal investigators
Bioactive-rich mushrooms for food reformulation
Principal investigators
Implementation of fingerprint approaches in food systems
Principal investigators
Valorization of the wheat-alternatives flours to produce high fiber and protein traditional foods
Principal investigators
Early nutrition with personalized mediterranean diet to decrease long-term chronic diseases burden
Principal investigators
Nutritional status and diet quality in italian population groups
Principal investigators
Tackle malnutrition – focus on sarcopenic obesity
Principal investigators
Principal investigators