This section is dedicated to information on innovative activities in production, related to the research carried out by the Brazzale Science Center for the purposes of R & D activity. The topics covered are intended for those who are interested in updating on new visions of “dairy” technology and the consequent analytical research carried out for the purpose of identifying new frontiers to be reached with the development of new derivatives and with the scientific evidence of quality of current production. The reader will find information and comments on emerging food policies as a function of the current need for better knowledge of the potential of analytical chemistry in guiding transformation technologies connotable in “research and development”.
Fernando Gabriele Giorgio Tateo – Full Professor of Food Science and Technology, UniMi
Monica Bononi – Associate Professor of Food Chemical Analysis, UniMi
Prof. Monica Bononi - Professor of Food Chemical Analysis - University of Milan
