Corsi di studio in
Farmacia - Chimica e tecnologia farmaceutiche

Climate conditions are changing very fast so there is the needs to chemically qualify the incoming raw material to answer at the food quality standard for a tytpical food brand. In particular in the comfort foods field (i.e. coffee, cocoa, tea etc...) beside the safety the quality is linked principally on the flavor that conditioning consumers' acceptance. In these perspectives it is mandatory ensure identitation and authentication of raw materials in order to obtain a " industry gold standard"  to be used in food  finish-end products with specific characteristics. The strategy is to obtain the chemical  fingerprints of origins able to classify the incoming raw material through analytical hyphenated instrumentation coupled to an davance data treatment to create tools exploitable in routine quality controls.