favati
univrit
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 Biotechnology (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 Wednesdays from 12:30 to 13:30 and from 16:30 to 17:30, 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.
Favati Curriculum EN
(pdf, en, 154 KB, 05/03/19)
Favati Curriculum IT
(pdf, it, 126 KB, 05/03/19)
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 running in the period selected: 65.
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MyUnivr| 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 |
| Office | Collegial Body |
|---|---|
| member | Biotechnology Teaching Committee - Department Biotechnology |
| member | Viticultural and Oenological Science and Technology Teaching Committee - Department Biotechnology |
| Referente per l'internazionalizzazione | Commissione Internazionalizzazione - Department Biotechnology |
| associate prof. | Biotechnology Departmental Council - Department Biotechnology |
