No more wrong doughs, the right leavening at Maker Faire Rome 2025

At Maker Faire Rome 2025 the food area at the Gazometro Ostiense offered an overview of the latest innovations in the agri-food sector, with the participation of national research institutions and numerous private companies in the sector. The focus was on innovation in the food sector through biotechnology, sustainability and artificial intelligence. A window onto a more sustainable and efficient future for food. In the past, innovative solutions such as insect-based food, 3D-printed meat and even edible electronics have also been explored. Here are the projects that intrigued us the most.

That propolis-based cream created using nanotechnology

A group of researchers founded NanotechPharma, a startup focused on transforming known molecules into more effective versions through the application of nanotechnology. Among its main projects is a propolis-based cream with enhanced antimicrobial activity. Ammendola Sergio, Valentina Ciriaco, Anna Scotto d’Abusco e Claudio Santi form the core of the startup, bringing years of experience in nutraceuticals and chemical-pharmaceutical research. The team works at the intersection of biotechnology and natural medicine, with the aim of enhancing existing active ingredients and making them more effective in everyday life, from human health to animal care.

Smart leavening indicator: no more failed dough

Cinzia Dosi is a former chemistry teacher with a passion for cooking and a deep love for leavened products. In her home in Rome, she spent years experimenting with bread, focaccia and large leavened products, with the rigour of a chemist and the patience of a saint. But every time, the right moment to put them in the oven remained a mystery. Then her meeting with Simone Baldan, an engineer with 20 years of experience in IoT, sparked an idea: what if there was a way to monitor leavening in real time?

This is how the Smart leavening Indicator was born: a sensor-equipped lid, an intuitive app, and a transparent jar that tells the story of the dough, centimetre by centimetre. A device designed for artisans and enthusiasts, which eliminates doubts and waste. Cinzia and Simone have combined science and a love of craftsmanship: today their project is ready for crowdfunding, but it was born in a home kitchen, from a woman who never stopped kneading dreams.

Ai assistant for industry 5.0

Roberto Moscetti and Simone Massaro are developing an artificial intelligence-based assistant for Industry 5.0. Designed for the food sector, the system optimises production processes and reduces waste by analysing data in real time and suggesting corrective measures. The goal is to create machines and systems capable of collaborating with humans in an intelligent way, anticipating problems and improving the quality of the final product. A vision where automation and human expertise work in synergy.