Fabio Favati

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Foto Fabio Favati, January 15, 2025
Position
Associate Professor
Role
Associate Professor of Food Science & Technology
Academic sector
AGRI-07/A - Food Science and Technology
Research sector (ERC-2024)
LS9_5 - Food biotechnology and bioengineering

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 2.09
Telephone
+39 045 802 7919
E-mail
fabio|favati*univr|it <== Replace | with . and * with @ to have the right email address.

Office Hours

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.

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: 89.
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 (2025/2026)   6  eLearning 2  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food product development (2025/2026)   6    5  (teoria)
1  (esercitazioni)
Bachelors' degree in Innovation and sustainability in the industrial production of food Quality management in the food industry (2025/2026)   6    2  LABORATORIO DI GESTIONE DELLA QUALITÀ E SICUREZZA ALIMENTARE
4  GESTIONE DELLA QUALITÀ NELL'INDUSTRIA ALIMENTARE (TEORIA)
Bachelors' degree in Innovation and sustainability in the industrial production of food Seminars delivered by specialist of the industry and regulatory bodies. (2025/2026)   3     
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2024/2025)   6  eLearning 2  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food product development (2024/2025)   6  eLearning 5  (teoria)
1  (esercitazioni)
Bachelors' degree in Innovation and sustainability in the industrial production of food Principles of professional activity and ethics (2024/2025)   4     
Bachelors' degree in Innovation and sustainability in the industrial production of food Quality management in the food industry (2024/2025)   6  eLearning 2  LABORATORIO DI GESTIONE DELLA QUALITÀ E SICUREZZA ALIMENTARE
4  GESTIONE DELLA QUALITÀ NELL'INDUSTRIA ALIMENTARE (TEORIA)
Bachelors' degree in Innovation and sustainability in the industrial production of food Seminars delivered by specialist of the industry and regulatory bodies. (2024/2025)   3     
PhD in Smart Agrifood Sciences Reimagining Sustainable Food Systems for a Circular Net-Zero Future (2024/2025)   1    1 
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2023/2024)   6  eLearning 1  (esercitazioni)
2  (teoria)
Master's degree in Agri-Food Biotechnology Food product development (2023/2024)   6  eLearning 5  (teoria)
1  (esercitazioni)
Bachelors' degree in Innovation and sustainability in the industrial production of food Quality management in the food industry (2023/2024)   6  eLearning 1  LABORATORIO DI GESTIONE DELLA QUALITÀ E SICUREZZA ALIMENTARE (Laboratorio 2)
4  GESTIONE DELLA QUALITÀ NELL'INDUSTRIA ALIMENTARE (TEORIA)
Bachelors' degree in Innovation and sustainability in the industrial production of food Seminars delivered by specialist of the industry and regulatory bodies. (2023/2024)   3     
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2022/2023)   6  eLearning 1  (esercitazioni)
2  (teoria)
Master's degree in Agri-Food Biotechnology Food product development (2022/2023)   6  eLearning 3  (teoria)
1  (esercitazioni)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2022/2023)   15  eLearning 3  OPERAZIONI UNITARIE
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2022/2023)   12  eLearning 3  TECNOLOGIE E CONDIZIONAMENTO DEI VINI
Bachelors' degree in Innovation and sustainability in the industrial production of food Seminars held by specialists and/or industry personnel (2022/2023)   5     
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2021/2022)   6  eLearning 2  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food product development (2021/2022)   6  eLearning 1  (esercitazioni)
3  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2021/2022)   15  eLearning 3  OPERAZIONI UNITARIE
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology II (2021/2022)   12  eLearning 3  TECNOLOGIE E CONDIZIONAMENTO DEI VINI
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2020/2021)   6  eLearning 1  (esercitazioni)
5  (teoria)
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 5  (teoria)
1  (esercitazioni)
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    5  (teoria)
1  (esercitazioni)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2018/2019)   15  eLearning 2  OPERAZIONI UNITARIE (Teoria)
1  OPERAZIONI UNITARIE (Esercitazioni)
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    1  (esercitazioni)
5  (teoria)
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    5  (teoria)
1  (esercitazioni)
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

Di seguito sono elencati gli eventi e gli insegnamenti di Terza Missione collegati al docente:

  • Eventi di Terza Missione: eventi di Public Engagement e Formazione Continua.
  • Insegnamenti di Terza Missione: insegnamenti che fanno parte di Corsi di Studio come Corsi di formazione continua, Corsi di perfezionamento e aggiornamento professionale, Corsi di perfezionamento, Master e Scuole di specializzazione.

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
SustaIn4Food - 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



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