The FOODsens project (PRIN2022) begins its activities: Smart biosensors for monitoring the shelf-life and safety of plant-based minimally processed foods

The recent inaugural meeting of the FOODsens project, supported by the National Recovery and Resilience Plan and specifically by the Fund for the National Research Program and Projects of National Interest (PRIN2022), officially marked the beginning of this initiative at the Department of Soil, Plant, and Food Sciences (DiSSPA, Department of Excellence 2023-2027) of the University of Bari Aldo Moro. This project aims to introduce significant innovations and improvements in the food safety sector, with a goal to transform the monitoring of food quality and safety.

By improving the ability to monitor food safety and quality in real-time, the FOODsens project aims to offer technological solutions that can help reduce food waste, supporting greater sustainability in the food supply chain.

FOODsens focuses on developing three biosensor platforms that will enable rapid on-site testing for microbial contamination and the presence of ochratoxin A in fresh and minimally processed agri-foods. These platforms promise to innovate the food industry by offering a quicker and more direct method to ensure food safety, compared to traditional methods which are often slow and expensive.

A key element of FOODsens is its multidisciplinary approach, combining the expertise of specialists in plant pathology, biotechnology, chemistry, microbiology, and food sciences. The project is coordinated by Dr. Simona Marianna Sanzani (PI of the project) from DiSSPA, expert in postharvest pathology and mycotoxigenic fungi, who leads UNIBA team including Prof. Antonio Ippolito (DiSSPA), plant pathologists with international reputation in the study of postharvest stresses of fresh fruits and vegetables, and Prof. Giovanni Lentini (Department of Pharmacy – Pharmaceutical Sciences), expert in green extraction methods and bioactive compounds, and in collaboration with the research team from CNR-ISPA, led by Dr. Elisa Santovito, an expert in biosensors for food analysis, Dr. Giuseppina Avantaggiato and Dr. Donato Greco, internationally renowned experts in the development and validation of traditional and innovative methods for the analysis and detoxification of mycotoxins.

The collaboration with commercial partners from the Puglia region further expands FOODsens’ scope and impact, bridging together academic research and industry. This synergy emphasizes the central role of advanced scientific research in solving complex problems related to food safety and quality, demonstrating the transformative potential of applied scientific research.

In conclusion, FOODsens represents an excellent example of how interdisciplinarity and collaboration between scientific institutions can lead to innovative solutions that improve food safety and quality for consumers worldwide, showcasing the potential impact of applied scientific research in everyday life.

More info

https://www.linkedin.com/in/foodsense-prin-project-0567992b3/

https://prin.mur.gov.it/Iniziative/Detail?key=FiJNdaCuA71Xq3jYMAuZeQ%3D%3D