Bio-based food products to reduce undesirable components

Nowadays, foodborne related diseases are one of the most common causes of hospitalization worldwide. Nevertheless, for food production, the need for pesticide uses reduction urges for new eco-sustainable finding solutions. Food commodities can be attacked by several entomological agents, nowadays managed mainly with chemicals. Moreover, the World Health Organization considers allergy a non-transmittable disease, which is out of control and the obesity increasing. The objective is the study of food production with low impact of pesticides, allergens, for mitigating risk in food production and storage, also with use of AI.

We will design semi-field and open-field trials of innovative bio-based products in different combinations (parasitoids, pests, and microorganisms); test of volatile semiochemicals (pheromones and kairomones) laboratory and field behavioral experiments.
We propose to detect of secondary metabolites by hydroalcoholic extracts from plants, to  improve the pathophysiologic condition leading to obesity. We will analyze the allergens contained in specific foods and prediction of possible effects on human health due to their consumption. Finally, we will assemble with AI equipped IoT, Metal Oxides (MOX) gas sensors based for volatilome detection.

Screening of tested semiochemicals. Development of protocols for the employment of synergic bio-based products in Mediterranean cultures (e.g., Tomato and Olive).
Selection of several foods with reduced content of undesirable components, such as allergenic molecules. Improve cultivation in relation to specific MS and incentivize native people to create sustainable supply chains. Create sensor array to prototype a new technology based on the application of MOX gas sensor.