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Food Quality and Functionality

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The First Outstanding 50 Years of “Università Politecnica delle Marche”

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Abstract

The growing awareness of the key role of nutrition to human health status has greatly contributed to the spread of a new feeding concept: the functional nutrition. Nowadays, the foods are not exclusively a source of energy for the performance of normal metabolic processes of the body, but also the unique source of bioactive compounds. These compounds contribute to “maximize” the human health status and to “minimize” the risk of occurrence of diseases. The main challenge facing researchers and food industries is to ensure the quality attributes of foods and, simultaneously, to improve the food functionality. The present book chapter give an overview of the scientific studies conducted at the Food Science area of D3A (Department of Agricultural, Food and Environmental Sciences) with the aim to enhance the quality and the functionality of foods.

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Authors and Affiliations

  1. Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy

    Deborah Pacetti, Bruno Mezzetti, Francesca Balducci, Michele Balzano, Patricia Carloni, Sara Castiglioni, Michele Cianci, Pasquale Massimiliano Falcone, Natale Giuseppe Frega, Alessandra Giardinieri, Luca Mazzoni, Gabriele Minazzato, Nadia Raffaelli, Silverio Ruggieri & Federica Zamporlini

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  1. Deborah Pacetti
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  2. Bruno Mezzetti
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  3. Francesca Balducci
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  4. Michele Balzano
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  5. Patricia Carloni
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  6. Sara Castiglioni
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  7. Michele Cianci
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  8. Pasquale Massimiliano Falcone
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  9. Natale Giuseppe Frega
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  10. Alessandra Giardinieri
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  11. Luca Mazzoni
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  13. Nadia Raffaelli
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  15. Federica Zamporlini
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Correspondence to Deborah Pacetti .

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Editors and Affiliations

  1. Department of Information Engineering (DII), Marche Polytechnic University, Ancona, Italy

    Sauro Longhi

  2. Department of Information Engineering (DII), Marche Polytechnic University, Ancona, Italy

    Andrea Monteriù

  3. Department of Information Engineering (DII), Marche Polytechnic University, Ancona, Italy

    Alessandro Freddi

  4. Department of Agricultural, Food and Environmental Sciences (D3A), Marche Polytechnic University, Ancona, Italy

    Lucia Aquilanti

  5. Ospedali Riuniti di Ancona, Ancona, Italy

    Maria Gabriella Ceravolo

  6. Department of Life and Environmental Sciences (DISVA), Marche Polytechnic University, Ancona, Italy

    Oliana Carnevali

  7. Department of Life and Environmental Sciences (DISVA), Marche Polytechnic University, Ancona, Italy

    Mario Giordano

  8. Ospedali Riuniti di Ancona, Ancona, Italy

    Gianluca Moroncini

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Pacetti, D. et al. (2020). Food Quality and Functionality. In: Longhi, S., et al. The First Outstanding 50 Years of “Università Politecnica delle Marche”. Springer, Cham. https://doi.org/10.1007/978-3-030-33832-9_35

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  • DOI: https://doi.org/10.1007/978-3-030-33832-9_35

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