L’innovazione è protagonista indiscussa di Maker Faire Rome e per questo è il nostro perfetto elemento. Il successo straordinario della nostra partecipazione è il frutto del suo essere un’esperienza ad ampio raggio, fatta di conoscenza e scoperta per il pubblico ma anche per gli espositori, che aiuta a focalizzare al meglio verso il proprio mercato di riferimento.
Exhibitors 2022
- EDUCATION
- GAMES
- SCIENCE
- STEAM PUNK
- AEROSPACE
- DRONES
- FABRICATION
- ARTIFICIAL INTELLIGENCE
- ROBOTICS
- VIRTUAL REALITY
- NEW MANUFACTURING
- RECYCLING & UPCYCLING
- STARTUP
- ARTISANS & NEW CRAFT
- FASHION & WEARABLES
- PRODUCT DESIGN
- HOME AUTOMATION
- INTERNET OF THINGS
- WELLNESS & HEALTHCARE
- INDUSTRIAL AUTOMATION
- OPEN SOURCE
- 3D PRINTING
- ART
- ENERGY & SUSTAINABILITY
- YOUNG MAKERS (< 18)
- FOOD & AGRICULTURE
- CIRCULAR ECONOMY
- 3D SCANNING
- KIDS & EDUCATION
- CULTURAL HERITAGE
- BIOLOGY
- MUSIC & SOUND
- HACKS
Food&Spectroscopy: a unique alliance for food safety
Spectroscopy is a powerful tool to characterise the properties of food raw materials. CNR and ENEA, present an interactive laboratory to carry out measurements combining different spectroscopic techniques that help the verification of counterfeits and origin on oils and spices. The combined and synergic use of different technologies and advanced data analysis (machine learning) enables a more accurate and sensitive assessment of food safety and traceability. The aim is to show the ability to control the food chain through advanced and non-invasive technologies
Francesca Romana Bertani (CNR-IFN); Luca Businaro (CNR-IFN); Fabio Chiarello (CNR-IFN); Annamaria Gerardino (CNR-IFN); Luca Fiorani (ENEA); Claudia Zoani (ENEA)
Annamaria Gerardino is Senior Researcher at the Institute of Photonics and Nanotechnology (IFN) of the CNR. Her main expertise is in micro and nanofabrication for electronics and photonics and in the realisation of sensors for agrifood. He currently coordinates the SpectraFood project, funded by the Regione Lazio(Gruppi di Ricerca 2020) on the use of spectroscopy to assess food quality
