Fabio Favati

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Foto Fabio Favati, March 27, 2013
Position
Associate Professor
Role
Associate Professor of Food Science & Technology
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Research sector (ERC)
LS9_5 - Food sciences (including food technology, nutrition)

LS9_2 - Synthetic biology, chemical biology and bio-engineering

Office
Ca' Vignal 1,  Floor 2,  Room 9
Telephone
+39 045 802 7919
Mobile
Fax
+39 045 802 7919
E-mail
fabio|favati*univr|it <== Replace | with . and * with @ to have the right email address.

Office Hours

Office hours: every working day. Students are required to request the appointment by email at least 3 working days in advance. Because my office is located at the main branch of the Dept. of Biotecnology (Cà Vignal 1 - Strada Le Grazie 15 Verona), students of the Bachelor's degree in Viticultural and Oenological Science and Technology may meet me at Villa Lebrecht Building on Tuesdays from 14:30 to 15:30 and from 18:30 to 19:30, requesting the appointment by email at least 3 working days in advance; as an alternative, these students may meet me at my office requesting an appointment according to the above mentioned rules

Curriculum

The research activity carried out by Prof. Fabio Favati is devoted to the development of new products/processes for the food industry. Special emphasis is given to the process sustainability and the recovery of agro-food by-products for their reutilization in the food, cosmetic and/or pharmaceutical industry.

Within this frame, the research has been devoted also to the development of new extraction, purification and concentration technologies, “green technologies”, such as the use of sub- and supercritical fluids (mainly CO2 and water) and the use of “deep eutectic solvents”. The research is carried out in the Supercritical Fluid Lab at the Dept. of Biotechnology, established by Prof. Favati. The laboratory is equipped with a specific equipment running up to 180 °C and 100 MPa with reaction vessels from 100 to 1000 ml.
 
The research activity of Prof. Favati’s group is carried out in strict contact with local, national and international food industries. A focus area is the theme of food processing and preservation that is faced with an holistic approach that takes into account also the consumers’ response from a sensory point of view. Within this approach a Sensory Analysis Laboratory has been established in 2016  according to ISO 8589:2007 at the Dept. of Biotechnology. The lab is equipped with 6 individual rooms where sensory data are collected by a computerized system.
 

Modules

Modules running in the period selected: 53.
Click on the module to see the timetable and course details.

Course Name Total credits Online Teacher credits Modules offered by this teacher
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2020/2021)   6  eLearning 5  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food product development (2020/2021)   6  eLearning 4  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2020/2021)   15  eLearning 3  OPERAZIONI UNITARIE
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2020/2021)   12  eLearning 3  TECNOLOGIE E CONDIZIONAMENTO DEI VINI
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2019/2020)   6  eLearning 1  (esercitazioni)
5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2019/2020)   15  eLearning 3  OPERAZIONI UNITARIE
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2019/2020)   12  eLearning 3  TECNOLOGIE E CONDIZIONAMENTO DEI VINI
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2018/2019)   6    1  (esercitazioni)
5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2018/2019)   15  eLearning 1  OPERAZIONI UNITARIE (Esercitazioni)
2  OPERAZIONI UNITARIE (Teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2018/2019)   12  eLearning 1  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Laboratorio)
2  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Teoria)
Master's degree in Agri-Food Biotechnology Principles of Food Technology (2018/2019)   6    5  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2017/2018)   6    1  (esercitazioni)
5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2017/2018)   12  eLearning 1  OPERAZIONI UNITARIE (Esercitazioni)
2  OPERAZIONI UNITARIE (Lezione)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2017/2018)   12    2  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Teoria)
1  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Esercitazioni)
Master's degree in Agri-Food Biotechnology Principles of Food Technology (2017/2018)   6    1  (esercitazioni)
5  (teoria)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2016/2017)   6    5  (teoria)
1  (esercitazioni)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2016/2017)   12  eLearning 2  OPERAZIONI UNITARIE (Teoria)
1  OPERAZIONI UNITARIE (Esercitazioni)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2016/2017)   12  eLearning 1  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Esercitazioni)
2  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Teoria)
Master's degree in Agri-Food Biotechnology Principles of Food Technology (2016/2017)   6    1  (esercitazioni)
5  (teoria)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2015/2016)   6    1  (esercitazioni)
5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2015/2016)   12    2  OPERAZIONI UNITARIE (Teoria)
1  OPERAZIONI UNITARIE (Esercitazioni)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2015/2016)   12    1  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Esercitazioni)
2  TECNOLOGIE E CONDIZIONAMENTO DEI VINI (Teoria)
Master's degree in Agri-Food Biotechnology Principles of Food Technology (2015/2016)   6    1  (esercitazioni)
5  (teoria)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2014/2015)   6    5  (teoria)
1  (esercitazioni)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2014/2015)   12    3  OPERAZIONI UNITARIE
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2014/2015)   12    3  TECNOLOGIE E CONDIZIONAMENTO DEI VINI
Master's degree in Agri-Food Biotechnology Principles of Food Technology (2014/2015)   6    5  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food technologies and food safety (2013/2014)   6    6 
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2013/2014)   12    3  OPERAZIONI UNITARIE
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2013/2014)   12    3  TECNOLOGIE E CONDIZIONAMENTO DEI VINI
Master's degree in Agri-Food Biotechnology Principles of Food Technology (2013/2014)   6    6 
Master's degree in Agri-Food Biotechnology Food technologies and food safety (2012/2013)   6    6 
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2012/2013)   12    3  TECNOLOGIE E CONDIZIONAMENTO DEI VINI

 

Research groups

Scienze e Tecnologie Alimentari
Research interests
Topic Description Research area
Food Science & Technology Food product development. Process optimization. Valorization of by-products of the agro-food industries, using "green solvents" (Supercritical fluids; NADES - Natural Deep Eutectic Solvents) for the extraction and recovery of compounds of interest for the food, cosmetic and pharmaceutical industries. Food fortification. Chimica e Tecnologie alimentari
Food sciences
Projects
Title Starting date
Sostenibilità dell'agroalimentare Veneto: metodologie e strumenti innovativi per l'efficientamento dei processi produttivi, la funzionalizzazione degli alimenti e lo smart packaging 9/10/20
SustaIn4Food 1/10/20
Contratto di assistenza tecnico-scientifica: Indagine conoscitiva per la valutazione di prodotti da utilizzare puri e/o in miscela per la realizzazione di nuove tipologie di farine da usare per la realizzazione di prodotti da forno 11/12/18
Convenzione di collaborazione progetto MIPAAF: Residui della trasformazione dell'orto-frutta: da “scarto' a 'risorsa' per il recupero di composti fitochimici 10/16/18
FSE 2017 "Sviluppo di prodotti a base cioccolato fortificati con composti bioattivi" 10/15/18
FSE 2015 "Recupero e valorizzazione della frazione zuccherina del siero residuante da produzioni casearie" 3/1/16
Convenzione di collaborazione progetto PSR Basilicata - PIF Eufolia Mediterranea 6/17/15
Contratto di ricerca "Ricerca e immissione sul mercato di una miscela di caffè con bassi valori di caffeina" 2/28/15
Collaborazione tecnico-scientifica per prove di utilizzo in alimenti di semilavorati di fragola 2/26/15
FSE 2013 "Valutazione della qualità e genuinità di materie prime ed intermedi di lavorazione a base succo d’uva" 3/1/14
TEMPUS Capacity Building of Personnel in Jordanian Olive Industry 12/1/13