OnFoods

Research projects

This page gathers all the research projects of the OnFoods project. You can navigate them by spoke, by organization, and through text search. The list is constantly being updated.

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40 results found: scroll down to see all
Research projectACTION_FOODSAFE

Assessment of consumer risk perception, beliefs, and habits affecting food safety

Managed by

UniNa

Principal investigators

Nicoletta Antonella Miele

Referred to

Spoke 03
Research projectAI-SUPPCHAIN

Artificial intelligence and statistical methodologies applied to food safety, risk assessment and traceability of supply chains

Managed by

UniBa

Principal investigators

Maria De Angelis

Referred to

Spoke 03
Research projectALPRO_FOOD

Production of alternative source of proteins, through technological and biotechnological processes, to be used as innovative and safe food ingredients

Managed by

UniBo

Referred to

Spoke 03
Research projectALTHEA

Advanced analysis methods for food safety assessment

Managed by

UniBa

Principal investigators

Angela Di Pinto

Referred to

Spoke 03
Research projectASSESS-PLANT

Assessment of natural contaminants from plant-based ingredients

Managed by

UniPr

Principal investigators

Chiara Dall'Asta

Referred to

Spoke 03
Research projectBAPSULY

Bacteria and plant extracts encapsulation for safe and healthy fresh cheese

Managed by

FEM

Principal investigators

Andrea Anesi,Luana Bontempo,Isabella Endrizzi,Elena Franciosi,Iuliia Khomenko,Andrea Mancini,Urska Vrhovsek

Referred to

Spoke 03
Research projectBATMAN

Development of biopreservation strategies based on vegetables, fungi and starters to improve food safety in baked foods

Managed by

UniRoma1

Principal investigators

Massimo Reverberi

Referred to

Spoke 03
Research projectBIO4RISK

Bio-based food products to reduce undesirable components

Managed by

CNR

Principal investigators

Gennaro Di Prisco

Referred to

Spoke 03
Research projectBIOCHEM_FOOD

Microbiological and chemical risk assessment for food safety

Managed by

UniNa

Principal investigators

Raffaele Palladino

Referred to

Spoke 03
Research projectBIOCON_BY-PROD

Lactic acid bacteria bioconversion of food-industry by-products: a promising post-biotic source for food safety

Managed by

UniBa

Principal investigators

Giuseppe Celano,Maria De Angelis

Referred to

Spoke 03
Research projectBIOFUNPACK

Antimicrobial action of natural bioactive compounds for the development of functional packaging systems

Managed by

ENEA

Principal investigators

Luciana Di Gregorio

Referred to

Spoke 03
Research projectBIOPRO

Application of innovative biotechnological processes on vegetable proteins for risk mitigation in food/beverages

Managed by

CNR

Principal investigators

Michelangelo Pascale

Referred to

Spoke 03
Research projectBIOSAFE-DRINKS

Use of biocontrols and non-thermal approcahes to stabilize and improve the safety of vegetable-derived foods and drinks

Managed by

UniBo

Principal investigators

Rosalba Lanciotti

Referred to

Spoke 03
Research projectCLEANVEG

Massive isolation and identification of contaminants from plant-based matrix

Managed by

Sacco

Principal investigators

Federica Volontè,Federica Biolcati,Fabio Dal Bello

Referred to

Spoke 03
Research projectCOMETA

Toxic risks evaluations in food using a metabolomic approach

Managed by

UniNa

Principal investigators

Alberto Ritieni

Referred to

Spoke 03
Research projectCOMPRO_SAFETY

Communication strategies improving food safety culture

Managed by

UniBa

Principal investigators

Maria De Angelis

Referred to

Spoke 03
Research projectCONSUME_RISK

Consumer risk perception towards the food safety of novel foods & implications for social communication

Managed by

UniCatt

Principal investigators

Guendalina Graffigna

Referred to

Spoke 03
Research projectDAIRYSAFE

Save the tradition: control of stec in traditional dairy productions

Managed by

FEM

Principal investigators

Elena Franciosi,Andrea Mancini

Referred to

Spoke 03
Research projectDEAL

Study of acceptability of novel grapevine products that have lower actual alcoholic strength (de-alcoholised or partially de-alcoholised wines) according to the recent Reg. EU 2021/2117

Managed by

UniBz

Principal investigators

Emanuele Boselli

Referred to

Spoke 03
Research projectDECO_FOODS

Biotechnological decontamination of mycotoxins in foods and beverages

Managed by

Sacco

Principal investigators

Federica Volontè,Federica Biolcati,Fabio Dal Bello

Referred to

Spoke 03
Research projectDEGRAMINES

Identification of microorganisms able to degradate biogenic amines

Managed by

Sacco

Principal investigators

Federica Volontè,Federica Biolcati,Fabio Dal Bello

Referred to

Spoke 03
Research projectDENOVO-FOODS

Development and application of innovative high-resolution mass spectrometry-based methods for quality and safety assessment of traditional and novel agro-sustainable foods

Managed by

ENEA

Principal investigators

Gianfranco Diretto,

Referred to

Spoke 03
Research projectDESY4CHEESE

Exploring new delivery systems of natural additives for cheese preservation

Managed by

FEM

Principal investigators

Elena Franciosi,Andrea Mancini

Referred to

Spoke 03
Research projectDET_MINANOPLASTICS

Development and validation of innovative analytical methods for the reliable detection and determination of small micro/nanoplastics in food related samples

Managed by

UniPr

Principal investigators

Maria Careri,Claudia Zoani

Referred to

Spoke 03
Research projectDIC_BioHaz

Innovative tools for rapid and multiple detection, identification and characterization of biological and chemical hazards in staple food products

Managed by

CNR

Principal investigators

Antonio Moretti

Referred to

Spoke 03
Research projectDIMS4FOODμ

Direct injection mass spectrometry for food volatilomics: emerging green approaches for the rapid and online screening of microbial resources

Managed by

FEM

Principal investigators

Franco Biasioli,Iuliia Khomenko

Referred to

Spoke 03
Research projectECELL_FOOD

Development of an eco-sustainable biotechnological process for production of alternative source of proteins: cellular agriculture for novel food

Managed by

UniMi

Principal investigators

Federica Cheli

Referred to

Spoke 03
Research projectECOLOGY

Xenobiotics and emerging contaminants in food of animal origin by advanced methods for food safety

Managed by

UniMi

Principal investigators

Luca Maria Chiesa

Referred to

Spoke 03
Research projectEMYFOOD

Emerging mycotoxins in foods: chemical risk assessment

Managed by

UniBa

Principal investigators

Giuseppina Marilia Tantillo

Referred to

Spoke 03
Research projectFOODAMP_PRES

Food grade antimicrobial peptides as alternatives to chemical preservatives to extend the shelf life of food products

Managed by

UniCatt

Principal investigators

Daniela Bassi,,Pier Sandro Cocconcelli

Referred to

Spoke 03
Research projectFORESIGHT 2050

Foresight study on the role of the future industrial food products by 2050

Managed by

UniRoma1

Principal investigators

Marco De Vito

Referred to

Spoke 03
Research projectFOSTER

Integrated strategy for the safety investigation of novel food ingredients

Managed by

UniMi

Principal investigators

Carmen Lammi

Referred to

Spoke 03
Research projectFUNCOAT

Enhancing the functionality of edible coatings by enrichment with phenolics for the preservation of foods

Managed by

UniBa

Principal investigators

Maria De Angelis,Giuseppe Celano

Referred to

Spoke 03
Research projectGMOS_NBTS_FOOD

Assessment of risks and benefits deriving from the application of genetically modified organisms (gmos) and new breeding techniques (nbts) on the food chain

Managed by

UniBa

Principal investigators

Maria De Angelis

Referred to

Spoke 03
Research projectGMS_TRADITFOOD

Genome-based microbiological safety assessment of traditional italian foods

Managed by

UniCatt

Principal investigators

Daniela Bassi,Pier Sandro Cocconcelli,

Referred to

Spoke 03
Research projectGOOD_FOOD

Phisiological and nutritional approches to contain cadmium and nitrate accumulation in plant derived food (rice and radish)

Managed by

UniMi

Principal investigators

Luca Espen

Referred to

Spoke 03
Research projectGREAT_INGREDIENTS

Integrated operational strategy for the safety investigation of novel food ingredients at cellular level

Managed by

UniMi

Principal investigators

Carmen Lammi

Referred to

Spoke 03
Research projectGREEWIN

Reduction of the allergenic potential of wines using novel alternatives to sulfites or synergic combinations with ‘green’ alternatives

Managed by

UniBz

Principal investigators

Emanuele Boselli

Referred to

Spoke 03
Research projectIDEAL

Identifying and limiting emerging threats to food safety

Managed by

UniMi

Principal investigators

Matias Pasquali,Federica Cheli

Referred to

Spoke 03
Research projectIMPROVING

Multimethodological approach to evaluate chemical-biological and toxicological hazards

Managed by

UniRoma1

Principal investigators

Maria Elisa Crestoni,Alessandra Gentili,Cinzia Ingallina,Massimo Reverberi

Referred to

Spoke 03