We develop novel processes for the preservation of food and biomedical products using knowledge and technologies in the field of supercritical fluids. By using supercritical carbon dioxide we preserve structural, nutritive, physicochemical characteristics and sensory properties, obtaining high-quality and safe products.

Our aims

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Healthy food products
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Intense nutritive qualities
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Sensorial characteristics similar to the fresh product
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Microbiological safety and stability

Research

73
ARTICLES
10
PROJECTS
38
CONGRESSES
2
AWARDS
Contact us

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PHONE
+39 3280189091
+39 0498275466
ADDRESS
Department of Industrial Engineering
via marzolo 9 35131 Padova
E-MAIL
sara.spilimbergo@unipd.it
SKYPE