Corsi di studio in
Farmacia - Chimica e tecnologia farmaceutiche

The project is in collaboration of a multinational of the food sector and deals the characterization of cocoa of different origin and quality by studying the volatile fraction with chemical analytical methods associated with chemometric methods. 

The study aims to maitain the standardized quality of the cocoa product derivatives in view of the climatic changes and of the political and governement situation in the origin countries, that do not allow to have standardized raw material both from a chemical viewpoint and in adeguate quantity.