Exhibitors 2017



Titolatore automatico a basso costo - Piaccadino
Titolatore automatico a basso costo - Piaccadino

Titolatore automatico a basso costo - Piaccadino

Piaccadino is a low-cost, fully programmable and compact open-source auto-titrator for the analysis of food in the post-harvest scientific sector. It was designed for the quick and easy assessment of the organic acids content in homogenous solution of fruit and vegetables. The ease in operating results in less errors and higher efficiency in the laboratory, compared to manual titration. Moreover, Piaccadino allows to compute, save and export results.
Piaccadino consists in an embedded system with dedicated functions and real-time computing constraints. The core of the system is an Arduino Micro board running sketch able to simultaneously manage a pH probe, a temperature probe and a peristaltic pump. It is a multiplatform project: it can be controlled through a computer with the Jupyter environment installed. This allows users to use Piaccadino with any operating system (Windows, Linux or Macintosh) and to expand its functionality by implementing algorithms from fourth generation programming languages such as Python, R, Julia, Matlab, etc. Thus, Piaccadino was engineered to be very flexible and upgradable for user’s needs.
Italy

Titolatore automatico a basso costo - Piaccadino

Riccardo Massantini, Roberto Moscetti, Flavio Raponi, Serena Ferri

Riccardo Massantini
Prof. Riccardo Massantini is Associate Professor at the University of Tuscia. He has more than 30-year research and teaching experience on physical, chemical and physic-chemical properties of foods. Specifically, he is deeply involved in innovation in preharvest, harvest and postharvest biology and technology fields for improving quality and safety of fruits and vegetables. Currently, he has active scientific collaborations with (1) the United States Department of Agriculture - Agricultural Research Service - Plant Mycotoxin Research Unit at the Western Regional Research Center (Albany, California), (2) the Faculty of Bioscience Engineering - Department of Biosystems - Division of Mechatronics, Biostatistics and Sensors at the Katholieke Universiteit (Leuven, Belgium), (3) the Postharvest Technologies and Processing Unit - Department of Agricultural Engineering – at the University of Kassel (Witzenhausen, Germany) and (4) the Energy Research Unit – Department of Energy Efficiency – at the SINTEF (Trondheim, Norway). These collaborations have led to original results (published in renowned international journals) in the field of non-destructive analysis methods on fruits and vegetables (Vis/NIR spectroscopy, hyperspectral imaging, image analysis and electronic nose) as well as multivariate analysis and chemometrics, computing and advanced technology.
Prof. Riccardo Massantini has published 150+ scientific papers: 65 of them surveyed on Scopus (an international bibliographic database) reaching an H-index of 15.

Roberto Moscetti
Dr. Roberto Moscetti is a Post Doc researcher at the University of Tuscia (Viterbo, Italy). He works with both the Food Science and Technology and the Agricultural Engineering research groups. In this context, his skills relating to communication, learning, teamwork and organization have been honed. Moreover, he manages multidisciplinary collaborations in various fields of study. Specifically, Dr. Moscetti has been involved in disciplines such as chemistry, physics, engineering, multivariate analysis and chemometrics, computing and advanced technology. Dr. Moscetti has experience in the field of Vis/NIR spectroscopy, hyperspectral imaging, image analysis and electronic nose for the non-destructive analysis of food.
Dr. Moscetti has close scientific collaborations with other international institutions. In detail, his researches have been technologically and scientifically supported by Dr. Ron P. Haff (United States Department of Agriculture - Agricultural Research Service - Plant Mycotoxin Research Unit at the Western Regional Research Center in Albany, California), Prof. Wouter Saeys (Faculty of Bioscience Engineering - Department of Biosystems - Division of Mechatronics, Biostatistics and Sensors at the KU Leuven, Belgium) and Dr. Barbara Sturm (Department of Agricultural Engineering at the University of Kassel, Witzenhausen, Germany). The collaborations, which are currently active, have led to original results that have been published in renowned international journals.
About seven years ago, Dr. Moscetti started to improve his skills in Information and Communications Technologies (ICT) and thus to gradually switch his profile from a traditional food scientist to a data scientist. To achieve this objective, he decided to use a programming language-agnostic approach, which required [1] to improve his skill in writing algorithms using different computing software (i.e. R, Matlab and Python), [2] to advance his knowledge on GNU/Linux (i.e. Ubuntu and Bash shell), [3] to acquire competences in virtual environments (i.e. Vagrant, Docker, Amazon EC2, etc.) and also [4] to learn the use of language-agnostic environments (i.e. Jupyter and Becker). Through these studies and his research experience, Dr. Moscetti developed skills and competencies in data science, which in 2015 allowed him to win a position at the University of Tuscia (Viterbo, Italy) to teach a course titled ‘Introduction to R programming language in statistics’ for PhD students.
Dott. Moscetti has published 40+ scientific papers: 31 of them surveyed on Scopus (an international bibliographic database) reaching an H-index of 8.

Flavio Raponi
Flavio Raponi is a second year PhD student in Food Science Technology and Biotechnology for Sustainability at Department for Innovation in Biological, Agrofood and Forest systems at the University of Tuscia (Viterbo, Italy). Postgraduate cum laude in analytical chemistry at the University of Sapienza (Rome, Italy), with strong background in chromatography and spectroscopy, consolidated abroad, during a six months research in Plant Science Laboratory at Cranfield University (Cranfield, UK). He supports prof. Massantini’s group in the development of analytical methods in several projects. Currently he is working with HPLC-DAD, Vis/NIR spectroscopy, electronic nose and hot-air drying devices, with the aim of improving quality of organic dried fruit and vegetables during the process. His PhD project is part of the European project SusOrganic - ‘Development of quality standards and optimized processing methods for organic produce’ which is financially supported by the CORE Organic Plus consortium (Coordination of European Transnational Research in Organic Food and Farming System, ERA-NET action) and the Mipaaf (Ministero delle politiche agricole alimentari e forestali - Italy). The main collaboration of his PhD project is with the Postharvest Technologies and Processing Unit - Department of Agricultural Engineering – at the University of Kassel (Witzenhausen, Germany). Part of his research is published in renowned international journals.

Serena Ferri
Dr. Serena Ferri has a master degree in ‘Food Quality and Safety’ (University of Tuscia, Viterbo, Italy), which allow her to have a solid background in food analysis. Currently, Dr. Ferri is a PhD student of the XXXII PhD course in ’Engineering for Energy and Environment – Biosystem and Environment’ at the Department of Agricultural and Forestry Sciences (DAFNE) at the University of Tuscia (Viterbo, Italy) (coordinator Prof. Danilo Monarca). Dr. Ferri’s research activities are related to the European project titled ‘SusOrganic - Development of quality standards and optimized processing methods for organic produces’ (scientific coordinator Prof. Massantini, DIBAF, University of Tuscia). In detail, Dr. Ferri’s doctoral thesis deals with the quantitative/qualitative analysis of organic fruit and vegetables subjected to drying by using a hot-air dryer. Her thesis project aims at optimizing the parameters of the drying process to reduce the energy consumption and maximize the organoleptic and nutritional quality of the final product at the same time. In this context, Dr. Ferri carries out multidisciplinary research activities, dealing with both the food science sector (Scientific Coordinator Prof. Riccardo Massantini, DIBAF) and the agricultural engineering field (Scientific Coordinator Prof. Danilo Monarca, DAFNE). The experimental activities have enabled Dr. Ferri to be author of several international scientific papers.

  A2 (pav. 6)
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Data updated on 2024-04-09 - 4.17.20 pm