Welcome to our research group, where innovation meets sustainability in the food sector. Our work spans a wide range of topics within Emerging Food Technologies, including non-thermal processing, 3D food printing, and drying technologies. We delve into the linear and non-linear rheological properties of foods to better understand and enhance their functionality and sensory attributes.

Beyond product development, we are committed to tackling global challenges through food waste valorization and sustainable food processing methods. We embrace the power of Artificial Intelligence (AI) and Food System Digitalization to revolutionize traditional practices and pave the way for smarter, greener food systems.

Through interdisciplinary research and collaboration, we aim to create impactful solutions that shape the future of food for a healthier, more sustainable world.