Exhibitors 2022

A proprietary enzyme treatment of wheat gluten is effective in suppressing the inflammatory response in intolerant people without influencing its technological properties

The project aims to present the nowadays AGRICULTURE 4.0 innovations that improve the companies quality and save economic resources

Presentare le innovative tecnologie dell’ AGRICOLTURA 4.0” che consentono all’azienda di migliorare la qualità della produzione e dei proprio prodotti, rispettando l’ambiente

The project aims to present the nowadays AGRICULTURE 4.0 innovations that improve the companies quality and save economic resources

The first solution in the world that lets you enjoy every glass of wine by enhancing the wine lover experience.

Our product APS 2.0 is an “ALL IN ONE SOLUTION” as with a unique system it grants a complete protection to all adverse weather conditions. It is not a luxury product, actually it is cheap. APS 2.0 is a protection for plants and its main feature is to intervene when there are hostile weather conditions.

Recovery and exploitation of organic waste through the bioconversion process operated by the larvae of the soldier fly (Hermetia illucens) - HERMES Project

What is the circular bioeconomy and what are the bio-based applications in everyday life? Visit the interactive house of the Bioeconomy Village to find out how the sustainable future is already a reality.

Blockchain and NFT Technology to create a unique digital certification for collectible wine bottles linked to multimedia augmented file. A new experience for wine market

The blue crab is a Mediterranean invasive species: our goal is to turn this harmful presence into a valuable resource.

This app speeds up the recording time of the pool parameters and gives bureaucratic security

Fab Lab Barcelona is a research and education centre rethinking the way we live, work, and play around the world!

Sauces and vegetable preserves of potatoes, eggplant, peppers, zucchini, pumpkins fermented by Lattobacillus (Rhamnosus, Plantarum) and/or autochthonous microflora

Let's fight the food waste together! Yummy fresh food from your favourite food stores with unbelievable discounts.

Specialty food development and innovation

Measuring food quality with light: spectroscopy at the service of food safety

• Low environmental impact production of innovative functional foods with fruit produced by agricultural businesses in the Sabine area

Test sight, smell, taste and touch and discover how these influence your choices, by playing you will make them become aware

Sustainability theme: impact of one's lifestyle on the environment, value of land, importance of biodiversity

Girasole is the first mesh sensory network that uses AI for precision agriculture, fire prevention and animal welfare

The project has developed a new beverage, made of Cascara, a waste of the coffee production, to satisfy the growing demand for novelties in the soft drink market.

Innovative technologies for sustainable agriculture

Komposta is an innovative kitchen hood that is able to cook or transform fruit and vegetable waste into compost by harnessing the heat produced by the stovetop.

Design of an artificial intelligence model for the recognition of crop diseases and creation of dedicated software and hardware for maximum performance.

LIFE FOLIAGE aims to improve forest governance through the digitization of administrative procedure and the implementation of satellite imagery.

Machine for the automatic production of fried treats: the sweet side of automation

Hi-tech monitoring for the sustainable management of the olive grove ecosystem in Lazio.

Olive X-Ray is a portable telescopic radiograph for monitoring oil-fly infestation. It can monitor the quality of the olives directly in the field, without damaging the product

Sensorizing mice traps to know the behavior of rodents in real time and make the rodent control service more efficient.

From blockchain traceability to the talking receipt, this project aims to enhance agri-food products through new technologies.

The press for cold pressing of oilseeds works on the principle of compressing the mass in it body by means of a spiral-shaped shaft that pushes the mass that we press forward.

The goal of our project is to use NFT tokens for the protection from counterfeiting of luxury food products such as wines, truffles, etc. between various owners. With this system it is possible to reduce the risk of counterfeiting of luxury food products by 99%.

Purosole, coffee roasting systems, food cooking and lighting of the environments, through direct solar light.

ReWaBot is a robotic system that provides complete management of a restaurant with virtual menus and kitchen support.

Roman quality food craftsmanship presents itself to the City and the international public with a selection of high-quality specialties

la doppia piramide alimentare; i colori e le stagioni degli alimenti, i 5 sensi & gli alimenti; la filiera agroalimentare; autenticità & frodi; spesa sostenibile

Sensors for an innovative amphibious drone whose movement is based on the pendulum system

Systems for the sustainable control of Drosophila Suzukii and other pests relevant to Lazio fruit growing

Aquaponic SmartAP is an offgrid green system able to grow fresh vegetable without chemiecals and by saving 90% of water

Sustainable and improved extraction using green solvents for the recovery of high-added value compounds

The role of the ENEA Biotechnologies and Agroindustry Division in the frame of PNRR on Sustainable Food Systems

Sustainable models of grapevine cultivation: new approaches to support precision agriculture in the vineyard

Data-driven Agritech solution for small-medium grapegrowers. Integrating satellite data, ground sensors and proprietary drones with A.I. and returning predictive knowledge(ware)

How can food be produced in future? What commonalities does it have with future space food? Futuristic hydroponic cultivations in modern appliances and a 3D food printer for healthy snacks-on-the-go.

Innovation in Food Science and Technology into the Sapienza University of Rome

Fight against climate change in the olive production chain through the enhancement of pomace and pruning residues.

How do contaminants and water move in aquifers? The project simulates the main phenomena of the hydrological cycle in groundwater

Fermentation times, energy costs and environmental impact reduced by 30 percent