Maria Oliviero

Maria Oliviero
Institute of Polymers, Composites and Biomaterials
Researcher

Nutrheff Thematic
Food processing technology

Research Interest and expertise in the field of nutraceuticals and functional food
Development of novel healthy foods, functional foods, value adding to agricultural products, food industry by-products utilization as new ingredients, product development, design of resource-efficient food production lines. The most prominent competences are the ability to: recombinate food components by extrusion; understand the complex interplay between equipment and food, and my ability and capacity to design and produce prototype foods in enough quantity for further development.

Keywords: healthy foods, functional foods, by-products utilization, food extrusion

Nutraceuticals and foods of interest
expanded multifunctional products based on chestnut flour rich in nutraceuticals and bioactive molecules

Fields of application
Salty snacks

Facilities and equipments
Thermogravimetric analysis (TGA), Differential scanning calorimetry (DSC), Fourier Transform Infrared Spectroscopy (FTIR), Internal mixer, Extruder, Extruder for expanded products, Dynamic Mechanical Analysis (DMA) with climatic chamber, Mechanical test equipment.