MSc Food Science – Studio Santoro

19 Mar

Food Contact Materials: how active and intelligent packaging can improve food shelf life and reduce food waste

The Food Contact Materials sector (FCM) is particularly suited to technological innovation. The so-called "active" and "intelligent" packaging allows interesting applications in food packaging that promote a substantial increase in the commercial life of packaged food. Regulation (EC) 450/2009 defines specific rules for active and intelligent materials and objects in addition to the general rules of Regulation (EC) No. 1935/2004 [...]

Consulting, Food Law, Food science and technologies Brindisi, Certifications, Consulting, Food certification, Food Contact Materials, Food Safety, Food Techonologst, Lecce, Milan, MSc Food Science, packaging solutions, Rome, shelf lifeRead more...

I vantaggi nutrizionali degli alimenti fermentati

06 Mar

The nutritional benefits of fermented foods

In recent years, the attention paid to fermented foods has increased considerably, mainly because they are increasingly classified as "functional foods"defined by the European Commission Concerted Action on Functional Food Science in Europe (FUFOSE) as "foods that demonstrate a beneficial effect on one or more specific functions of the body, beyond nutritional effects, which improve health and well-being and/or [...]

Nutrition and Wellness bioactive compounds, Brindisi, Consulting, fermented foods, Food certifications, Food Safety, Food Science, Health, health and well-being, Lecce, Milan, MSc Food Science, Nutrition and wellness, prebiotics, probiotics, Rome, Studio SantoroRead more...

13 Feb

Milk expiration

The "fresh" milk that the consumer can buy from the fridge can have a shelf life of about 20 days and maintain the organoleptic and sensory characteristics similar to those of fresh milk. To better understand why we start from the definition of milk, according to the EC Regulation n. 853/2004. Raw milk is defined as "milk produced by the [...]

Consulting, Food Law, Food safety, Food science and technologies, Nutrition and Wellness BRC Food, Brindisi, Consulting, ESL, Food law, Food Safety, Food Techonologst, GFSI, Haccp, how to improve food preservation, HTST, IFS, labelling, Lecce, Milan, Milk, MSc Food Science, Nutrition and wellness, Nutrition Facts, packaging, pasteurization, Rome, shelf life, sterilization, UHTRead more...

13 Dec

Chemical food contaminants: MOAH and MOSH

Chemical food contaminants are defined as chemical substances not intentionally added to food and feed that may be present in them as a result of various steps in their processing or transportation. Chemical contaminants are: heavy metals; inhibiting substances; residues of previous plant protection products in primary production; chemical migration substances from contact surfaces and packaging materials that are not [...]

Consulting, Food Law, Food safety, Food science and technologies, News, Nutrition and Wellness analysis, Brindisi, chemical contaminants, chemicals, Consulting, Food Contact Materials, Food Safety, Food Science, Food Techonologst, Haccp, Lecce, Milano, mineral oils, Moha, MSc Food Science, PAH, Reg. EC 2006/1881, Risk assessment, Rome, Studio SantoroRead more...

Tag - MSc Food Science

Food Contact Materials: how active and intelligent packaging can improve food shelf life and reduce food waste

The nutritional benefits of fermented foods

Milk expiration

Chemical food contaminants: MOAH and MOSH