Research activity here involves technology for the improvement of quality, defining the nutritional and organoleptic profiles, and for the optimisation of long term storage of fruit and vegetables. Particular attention has been paid to:

- Chemical and organoleptic characterization of mono cultivar olive oil productions in different geographic zones using both traditional and innovative extraction techniques.

- The quantity of residual pesticides in fruit and vegetable crops in order to optimize crop protection

- Preservation test using different plastic films for cherry tomatoes, Italia grapes, eggplant and strawberries.

- Chemical and biological techniques for the evaluation of Regional olive oil

- An archive of chemical characteristics which influence the quality of industrial tomato crops, durum wheat, strawberries, citrus fruit, apricots and peaches.

For more information please contact: Dr. Giovanni Lacertosa