FIT about

FIT is meant to conduct high quality research aiming at enhancing the functionality, quality, safety and nutritional value of food, together with the integration of advanced technologies into food production, using a biotechnology-based approach and having in mind the challenges posed by Industry 4.0.

The group research activities are aligned with novel and emergent aspects of food production covering four main interdisciplinary thematic areas:

• food nanotechnology
• innovative food processing technologies
• food nutritional, functionality and safety assessment
• bio-based food packaging

Through these complementary areas, FIT team is strongly committed to establishing a comprehensive knowledge about the relationship between food structure and function with the objective to design new food systems that address health and well-being in a safe and sustainable way.