All food lifecycle from farm to fork is today strongly supported by ICT

All phases of the food lifecycle are nowadays strongly related to the new possibilities offered by ICT. Analysis of biological data, Internet of things applied to all food value chain, Mobile applications related to food advertising and selection are only example of the potential use of ICT. The scientific innovation offered by such technologies may contribute to the sustainability of the food production line, the improvement of food consumption new and better food experience by consumers.

This research and innovation area is dedicated to design and development of algorithms, tools, platforms and services for improving the management of data (genomic, textual and visual) related food along all food value chain with special attention to end consumer. Our services are management of food data, video and image recognition, develop of end user apps.

This area consist in the following specific topics.

The main purpose of this area is the design and development of tools for the management of food data by building knowledge graph related to food.

The use of new tools for describing, profiling and integrating data related to food available also from open data repositories allow a better management of the value chain by simplifying the traceability and data integration.

In the recent years many research works have demonstrated that computer vision techniques can help to automatically recognize diverse foods and to estimate the food quantity. Both these two goals are fundamental for a comprehensive diet monitoring system. This area is related to the design of systems for automatic dietary monitoring of customers based on robust computer vision techniques food quantity and computer vision based food quality control.

The research is focused on   phenotypic selection (natural or artificial) from SNP genotyping by detecting the haplotypes with computational methods. Using the Hapotypes indeed is possible to identify the locus in cattle and pigs that present defects or are more suited to the production of milk of good quality meats.