Expertise

The Laboratory of Rheology and Food Engineering is located in the Department of Chemical Engineering and Materials; it is headed by prof. Bruno de Cindio, full professor of Thermodynamics and Rheology. Members of the staff are two senior researchers, Domenico Gabriele (Ph.D.) and Massimo Migliori (Ph.D.), four Ph.D. students, two research fellows and two technicians. Permanent staff members are involved in the First level and second level (Master) courses in Chemical Engineering and in the Ph.D. course in “Environment, Health and Eco-sustainable processes”.

Laboratory activities are mainly focused on process modeling and material characterization of complex systems, with particular attention to foods and biological fluids. Main scientific areas are:

Food process modeling;

Rheological properties of foods, emulsions, foams, dispersions and biological fluids (e.g. blood)

Transport and thermodynamics properties in complex systems

The laboratory is equipped with rotational rheometers, bielongational device, tensile machine, DSC calorimeter and other instruments useful for material characterization.

The research group is involved in scientific and industrial projects carried out with national and international partners (mainly working in food area).