Food forensics, Molecular characterization of plant varietals and animal breeds

The group develops research and innovative multidisciplinary methods, with the main scope of the characterization of the varietal/breed composition of food and beverages, including wine. Evaluation of food quality joins classical techniques to molecular and functional proteomics. The authentication approach’s premise consists of studying the natural and cultivated resources of agronomical important plant and animal species. The research area responds to the need to verify the compliance of products with the legal specifications. The functional characterization is used for building up specific databanks for the actuation of traceability and authentication plans. Wildlife and agronomical important species and derived-food forensic DNA analyses.