BEST4FOOD Center count on a team with more than 100 experts involved in different frameworks of the ‘Food and Health’ sector. The added value of the center is the selection of several players with skills in problems solving through a multidisciplinary approach in order to cover all the different aspects of research and services.
The scientific and the management boards will select the most appropriate experts for each research project to better fulfil the commercial need and the technical requests.
Airoldi Cristina
Chemical analysis by NMR for food origin
Chemical analysis by NMR
Ballabio Davide
Machine learning and chemometrics for food chemical data
Basso Daniela Maria
Biomineralization, calcareos algae, nutraceuticals, exotic species
Bertacchi Stefano
Waste Reuse and circolar economy
Microbial process
Bonfanti Patrizia
Cell and developmental biology; Nano-food fortification
Branduardi Paola
Waste Reuse and circolar economy
Microbial process
Bruni Ilaria
Food waste valorization
Casiraghi Maurizio
Animal biodiversity
Animal origin and traceability
Molecular Biodiversity
Gut Molecular Microbiome
Cerini Diana
Food Law and Welfare - Liability, risk management and insurance in food law
Citterio Sandra
Local plant ecotypes, plant allergy, exotic species, environment pollution
Coccetti Paola
Metabolic Evaluation on yeast model to prevent aging and neurodegeneration
Colombo Anita
Cell and developmental biology
Nano-food fortification
Colombo Sonia
Metabolic Evaluation on yeast model organism for in vivo studies and analysis of cell stress resistance
D'Addario Marco
Lifestyle change, health and well-being. Risk perception and risk communication
De Gioia Luca
Computational investigation of biological molecules
Dell'Agli Mario
Digest Simulation, Pharmaceutical plant selection, Food pharmacological properties
Di Gennaro Patrizia
Microbial origin and traceability, Microbial Biodiversity, Gut Microbiology
Finizio Antonio
Environmental risk assessment for pesticides and veterinary pharmaceuticals
Fusi Paola
Metabolic Evaluation on yeast model organism for in vivo studies
Galli Paolo
Marine biodiversity and ecosystem
Seafood origin and traceability
Grandori Rita
Bioinformatics and molecular modelling
La Ferla Barbara
Molecular synthesis and modification
Labra Massimo
FOOD, ENVIRONMENT, BIODIVERSITY AND BIOTECHNOLOGY (General Referent)
FUNCTIONAL FOOD AND WELLNESS
Plant biodiversity
Plant origin and traceability
Agrofood biodiversity
Plant selection
Magoni Chiara
RRI tools; Participatory processes; Agro-food systems; Food Policy
Mantecca Paride
Cell and developmental biology, Safe-by-design of food nano-ingredients
Mauri Michele
Materials Science, Characterization, Spectroscopy, Polymers, Packaging
Maurino Andrea
ICT technology for food chain traceability
Miglioretti Massimo
Lifestyle change, well-being, health promotion and occupational health
Natalello Antonino
Bioprocess Monitoring
Oliviero Nadia
Consumer detriment assessment, consumer protection, behavioural change and persuasion for health promotion, ICTs
Padoa Schioppa Emilio
Landscape ecology, Environmental education
Paulesu Eraldo
Explicit and implicit attitudes towards food: behavioral and fMRI evidence in normal subjects and obese patients
Perugini Marco
Evaluative learning and change, psychometrics, implicit methods
Regonesi Maria Elena
Biochemical activities of relevant key plant enzymes
Sacco Elena
Mechanism of action of food molecules on in vitro cancer cell lines
Tateo Fernando
Analytical chemistry of aromatic substance
Chemical analysis by Mass Spectroscopy
Tisi Renata
Metabolic Evaluation on yeast model organism for in vivo studies
Zajczyk Francesca
Measurement and change of attitudes (both implicit/spontaneous and explicit/controlled)
Zogmaister Cristina
Measurement and change of attitudes (both implicit/spontaneous and explicit/controlled)