"We merge Food Chemistry, Human Nutrition and Applied Botany"
Food science in progress
Department of Food Science
LS9 is operative within the new born Department of Food Science of the University of Parma, which gathers an interdisciplinary pool of experts in food technology, microbiology, food chemistry, veterinary, nutrition, agronomy and economy, with a true “from the field to the fork” approach.
Read MoreOur Labs
The group can rely on a variety of laboratories, equipped with an array of instruments including HPLC-MSn, NMR, GC-MS. Most universities have similar capacities, our advantage is that we work together. Actually.
Read MoreOur Projects
LS9 researchers are involved in a number of different interdisciplinary projects. The detection, quantification, stability and the bioactivity evaluation of plant secondary metabolites are usually performed both in plant matrices, foods, concentrated extracts and biological fluids of human and animal origin.
Read MoreNews from the Lab
The large commercial success of pomegranate increase the likelihood of economically...
T-2 toxin is a trichothecene mycotoxin produced when Fusarium fungi infect grains,...
Fumonisin B1 (FB1) is a Fusarium mycotoxin frequently occurring in maize-based food and...
Lipid molecules are increasingly recognized as signals exchanged by organisms interacting...
An LC-MS/MS method is proposed for the analysis of sterigmatocystin in cereals and feed....
Among the food-related health issues, the presence of contaminants has a prominent role,...
In the matter of foodborne mycotoxins, beside a number of regulated compounds,...
Fatty acid esters of fumonisins, namely oleoyl- and linoleoyl esters of fumonisin B1...
The hydrodistilled oil of Cryptocarya massoy bark was characterized by GC-FID and GC/MS...
… but few informations are available on its human bioavailability, so we tried to...