favati
univrit
Office hours: Tuesday and Wednesday from 17:30 to 18:30. The students may eventually request an appointment in another day/time slot writing an email at least 3 working days in advance.
Favati Curriculum EN
(pdf, en, 411 KB, 28/02/24)
Favati Curriculum IT
(pdf, it, 411 KB, 28/02/24)
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: 78.
Click on the module to see the timetable and course details.
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MyUnivrDi seguito sono elencati gli eventi e gli insegnamenti di Terza Missione collegati al docente:
| 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 | Faculty Board of PhD in Smart Agrifood Sciences - Department Biotechnology |
| member | Biotechnology Teaching Committee - Department Biotechnology |
| Referente per l'internazionalizzazione | Commissione Internazionalizzazione - Department Biotechnology |
| associate prof. | Biotechnology Departmental Council - Department Biotechnology |
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