1. Sociedade Portuguesa de Inovação Beijing, December 2004 Department of Food Science University of Milan- Italy

2. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 DISTAM - UNIVERSITY OF MILAN

3. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 DISTAM (Department of Food Science and Microbiology) was established in 1985 within the Faculty of Agriculture of the University of Milan, in response to the growing demand of research and teaching in the field of food sciences. DISTAM - UNIVERSITY OF MILAN

4. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 OUR MISSION: to implement education and research in order to provide a safe, nutritious, and affordable food supply that enhances human health. DISTAM - UNIVERSITY OF MILAN

5. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 THE STAFF is composed of 54 professors and researchers, 32 technicians and 11 administrative employees. The experience of the academic staff covers many aspects related to food science and applied microbiology. DISTAM - UNIVERSITY OF MILAN

6. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 TEACHING ACTIVITIES The 54 DISTAM teaching personnel contributes to several graduation courses of the Faculty of Agriculture, 1st LEVEL GRADUATION Food Science & Technology, Viticulture and Oenology, Biotechnology, Science of Nutrition. 2nd LEVEL GRADUATION Food Science & Technology, Biotechnology, Quality and Safety of food. PHD in Food Biotechnology DISTAM - UNIVERSITY OF MILAN

7. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 Beside a Master program in Food Quality Assurance and a PhD course in Food Biotechnology, continuing education programmes are organised by DISTAM for industry technicians and managers. Exchanges of students and young researchers are now increasing with the support of the ERASMUS and TEMPUS programmes of the European Community and as a result of the connections between DISTAM and research centres abroad. DISTAM - UNIVERSITY OF MILAN

8. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 FACILITIES The research groups are supported by the normal facilities of chemical and biochemical research laboratories, and specialised equipment including electron microscopes, electro focusing separators, capillary electrophoresis, ATP detectors, electrochemical devices, sensors biosensors, electronic noses, microcalorimeters, circular dichroism, spectrophotomers, etc. Facilities on site include a sensory evaluation laboratory and a food processing hall with small plant equipment. DISTAM - UNIVERSITY OF MILAN

9. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 THE DISTAM LIBRARY counts about 10,000 volumes and 200 periodicals. It is one of the largest Italian libraries devoted to Food Science and Technology. DISTAM - UNIVERSITY OF MILAN

10. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 RESEARCH DISTAM research activities include National Projects (Nat. Council of Res.,CNR, Ministry of Agriculture, MURST), and collaborations with private companies, and local institutions. Several DISTAM researchers have joined European research programs in agriculture, food science and biotechnology. DISTAM - UNIVERSITY OF MILAN

11. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 RESEARCH About 150 papers are published yearly by DISTAM researchers in International Scientific Journals. Research is centred in four main areas: Food Technology Food Chemistry and Quality Assurance Nutrition Microbiology DISTAM - UNIVERSITY OF MILAN

12. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 FOOD TECHNOLOGY Fundamentals and unit operations - Heat and mass transfer phenomena in air drying, osmo-dehydration, baking, microwave heating - Modelling of processing operation Wine technology - Fermentation by immobilized yests - Effect of phenolics on yeast activity - Stabilization by gamma radiation and wine filtration New formulated products - Gluten-free bakery products - Prebiotic and pobiotic functional foods - Edible coatings from food biopolymers - Low allergenic fruit-based foods - Recovery of antioxidants from olive oil and tomato derivatives Packaging and shelf-life studies - New materials - New packaging technologies - Food packaging-materials interactions - Time/temperature tolerances DISTAM - UNIVERSITY OF MILAN

13. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 FOOD CHEMISTRY AND QUALITY ASSURANCE - Developments of methods for food characterization and authentication; - Quality attribute of foods by non–destructive testing: electronic nose and tongue; - Laboratory accreditation and quality assurance of analytical data; - Food control by modern and non-destructive analytical methods; - Sensory analysis: sensory characteristics of foods from different formulations and process variables; - Physico-chemical analysis: phase transition in starch-based products, protein denaturation, kinetic parameterisation, water activity; - Rheological analysis: instrumental texture attributes, viscoelastic and viscous flow properties of foods. DISTAM - UNIVERSITY OF MILAN

14. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 NUTRITION ­Evaluation of nutritional status of groups of “at risk” population (children, elderly people) ­Effects of industrial processing on the nutritional quality of food products ­Study of bioavailability of vitamins and minerals in vitro (animal models) and in vivo (human studies) ­Characterization of antioxidant capacity of foods and investigation of their role in the protection from oxidative stress in in vivo intervention studies. ­Analysis and development of biomarkers of oxidative stress (e.g. DNA damage, lipid damage) by means of innovative analytical techniques. ­Study of the metabolism of several nutrients and non nutrients (e.g. aminoacids, carbohydrates, phenolic compounds) ­Study of eating behaviour and evaluation of the satiating efficiency of foods DISTAM - UNIVERSITY OF MILAN

15. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 MICROBIOLOGY Quality assurance and certification in food production - Microbial risk and HACCP - Microbial markers for safety - Molecular methods for ingredients from OGM sources identification - Production extraction and characterization of enzymes Biosafety, Traceability and Biotechnology - Fate of ingested food DNA in herbivorous animals and relevance for food microbiology - Tracing food ingredients in the food chain: The main aim is the improvement and implementation - Development of “food-grade” recombinant lactic acid bacteria (LAB) Agricultural Microbiology:Fertility and biocontrol - Characterization of plant growth promoting rhizobacteria (PGPR) - Development of safe biocontrol strains with polyvalent activity Environmental Microbiology: Bioremediation and Biorestoration - Response of microbial communities during bioremediation of polluted environments - Study of the contribute of microorganisms in artworks deterioration and restoration - Characterization of the microflora thriving in extreme environments DISTAM - UNIVERSITY OF MILAN

16. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 Prof. Saverio Mannino RESEARCH ACTIVITIES Recent research interests: Development of fast and reliable methods for food quality control based on the modern analytical techniques Development of sensor array ( electronic nose and electronic tongue) for: Shelf life prediction Characterization of changes during food cooking Characterization of POD (Protected Origin Denomination) food

17. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004 Prof. Saverio Mannino OTHER ACTIVITIES SCIENTIFIC RESPONSIBLE for the Project UNDP/OPE CPR/84/TO