Institute
The Institute of Sciences of Food Production of the National Research Council (CNR-ISPA) is a center of excellence internationally recognized, actively engaged in research, innovation, and technology transfer. Its mission is to improve the quality and safety of agri-food products by promoting a synergistic relationship between scientific research and the production sector. Through the transfer of acquired knowledge, ISPA supports the technological innovation processes of small, medium, and large enterprises - both national and international - within the agri-food sector.
In particular, in relation to the field of food safety, ISPA is involved in projects aimed at developing innovative methods for detecting mycotoxins, toxigenic fungi, pathogenic microorganisms, and allergens in raw materials and food products such as cereals, wine, pasta, milk, baby food, and dried fruits.
Among the key outcomes of the research, with concrete impacts on the production system, there are:
- Collections of microorganisms for agro-industrial applications;
- New lines of functional food products (e.g., probiotic olives and artichokes, fermented beverages);
- Use of native yeast strains in local wine production;
- Quality markers for the traceability of typical regional products;
- Organic diets for aquaculture;
- Innovative packaging solutions for fresh-cut fruit and vegetables (IV range);
- Novel fruit and vegetable products for IV and V range processing;
- Biopreservatives to extend food shelf-life;
- Beneficial microorganisms and natural substances for low-impact plant protection;
- Rapid methods for detecting biological and chemical contaminants;
- Strategies for the recovery and agricultural valorization of organic waste.
The Institute is also actively involved in the development and application of research in highly innovative areas, including:
- Study of microbial biodiversity through integrated omics approaches;
- Biotechnologies for the production of functional molecules (antioxidants, proteins, enzymes);
- Innovative techniques for production, conditioning, packaging, and logistical optimization to enhance the quality and shelf-life of horticultural products;
- Eco-sustainable practices for greenhouse and open-field vegetable cultivation.
