The young Department of Food Science (DISA) gathers within it sources of knowledge and capacity drawn from the University of Bologna's long tradition.
DISA's activity began on January 1st 2001 following the convergence of the Institutes of Agricultural Industries and Animal Productions and the addition of other professors and researchers from the chemistry area.
Based on its diverse and specific capacities as well as the common denominators of subject matter, objectives, and work methods, in a short time DISA became a nationally and internationally recognised organisation for research activity in the food science.
The Department is involved in various fields of production, technology, quality, and food analysis.
The principal research topics are:
- fermented, non-fermented, and distilled beverages
- fish, poultry and rabbit production
- nutritional and functional qualities of meat and eggs
- study on edible lipids
- microbiological and rheological aspects in food shelf-life
- modern analytical methods in the food study