| The Department of Food Science originates from the Food Technology Institute that was founded in 1980
when the Faculty of Agriculture was instituted at Udine University. The Department staff is constituted of about 40 members among professors, researchers, technicians, administrators and librarians. The research activity ranges over many basic aspects of food science (chemistry, microbiology and technology) and interdisciplinary areas that include aspects of biochemistry, physiology and biotechnology.
About this multidisciplinary approach the Department is organized in 5 divisions: Chemical Analyses of
Foods, Agricultural Industries, Food Technology, Microbiology, Physiology and Veterinary Nutrition. The
Department works on research projects of national interest (Ministry of Education University and
Research, Ministry of Agricultural Policy, Ministry of Industry), international interest (QLK1-CT-2000-00040, ICA4-CT-2002-10037) or by research conventions with public bodies (Regions of Friuli Venezia Giulia, Veneto, etc.) or private bodies (Consortium and/or Cooperative of Producers, Firms, etc.). A detailed description of researches developed in every single division, is available on http://web.uniud.it/. |
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