Exhibitors 2021


Innovative Technology to improve food shelf life

Innovative Technology to improve food shelf life

Innovative and sustainable technology (Aroma +) based on essential oil extracts inclusion directly veicholated by MAP is presented to better manage shelf life thus contributing to improve consumer acceptance, preserving its safety conditions with strong impact on food waste as well as on reduction of plastic involved in food packaging. In perishable food as fish, meat and meat products, high rate of food waste is generated as consequence of non-acceptability by consumer due to off-flavor formation especially at last day of storage even if the food is safe.




Innovative Technology to improve food shelf life

Prof. Antonio Zuorro, Dr. Alfredo Malomo, Dr. Rhoman Rossi, Prof. Roberto Lavecchia, Prof. Luca Chiesa and Dr.ssa Sara Panseri

Antonio Zuorro is Professor of Chemical Engineering Fundamentals at the Department of Chemical Engineering, Materials and Environment of Sapienza University of Rome, from which he received his M.S. and Ph.D. degrees in Chemical Engineering. His main research activity is focused on the recovery of value-added compounds from a variety of biological sources, especially agro-industrial wastes, by innovative and mild extraction processes. He has also been the Scientific Responsible of many joint projects with foreign universities and industrial companies.



 Life
  J.S.24 (pav. J) - GreenActionsLabs
 2021

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Data updated on 2021-11-09 - 11.51.35 am