What do we research?
Focusing on the science of fermentation, we specialise in food microbiology and biotechnology research to enhance the health and well-being of society and our planet.
Welcome to ICOFF, the International Center on Food...
Welcome to ICOFF, the International Center on Food Fermentations, located at NOI Techpark in Bolzano-Bozen. At ICOFF, we bring together industry expertise and science to pioneer innovative processes and products. We are committed to driving excellence in the food and beverage sector and advancing health and nutrition.
Prof. Marco Gobbetti
We are ICOFF
At the International Centre on Food Fermentations (ICOFF), a competence centre of the Free University of Bozen-Bolzano, we recognise the potential of fermentation to drive food and beverage innovation and sustainability. We bridge research and industry to empower businesses of all sizes to harness the benefits of fermentation.
RESEARCH
Labs and facilities
ICOFF has ten ultra-modern laboratories at NOI Techpark designed for specialised research. We also benefit from the Micro4Food food microbiology labs of the Free University of Bozen-Bolzano.
Supporters
BIBLIOGRAPHY
1. Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C.G.; Gobbetti, M. Thirty Years of Knowledge on Sourdough Fermentation: A Systematic Review. Trends Food Sci. Technol. 2021, 108, 71–83, doi:10.1016/j.tifs.2020.12.008.
2. Cocolin, L.; Ercolini, D. Zooming into Food-Associated Microbial Consortia: A “cultural” Evolution. Curr. Opin. Food Sci. 2015, 2, 43–50, doi:10.1016/j.cofs.2015.01.003.
1. Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C.G.; Gobbetti, M. Thirty Years of Knowledge on Sourdough Fermentation: A Systematic Review. Trends Food Sci. Technol. 2021, 108, 71–83, doi:10.1016/j.tifs.2020.12.008.
2. Cocolin, L.; Ercolini, D. Zooming into Food-Associated Microbial Consortia: A “cultural” Evolution. Curr. Opin. Food Sci. 2015, 2, 43–50, doi:10.1016/j.cofs.2015.01.003.
3. Şanlier, N.; Gökcen, B.B.; Sezgin, A.C. Health Benefits of Fermented Foods. Crit. Rev. Food Sci. Nutr. 2019, 59, 506–527, doi:10.1080/10408398.2017.1383355.
4. Bell, V.; Ferrão, J.; Fernandes, T. Nutritional Guidelines and Fermented Food Frameworks. Foods 2017, 6, 1–17, doi:10.3390/foods6080065.
5. Cantu-Jungles, T.M.; Hamaker, B.R. New View on Dietary Fiber Selection for Predictable Shifts in Gut Microbiota. MBio 2020, 11, 1–9, doi:10.1128/mBio.02179-19.
6. Tlais, A.Z.A.; Da Ros, A.; Filannino, P.; Vincentini, O.; Gobbetti, M.; Di Cagno, R. Biotechnological Re-Cycling of Apple by-Products: A Reservoir Model to Produce a Dietary Supplement Fortified with Biogenic Phenolic Compounds. Food Chem. 2021, 336, 127616, doi:10.1016/j.foodchem.2020.127616.
7. Tlais, A.Z.A.; Da Ros, A.; Filannino, P.; Vincentini, O.; Gobbetti, M.; Di Cagno, R. Biotechnological Re-Cycling of Apple by-Products: A Reservoir Model to Produce a Dietary Supplement Fortified with Biogenic Phenolic Compounds. Food Chem. 2021, 336, 127616, doi:10.1016/j.foodchem.2020.127616.
8. Polo, A.; Tlais, A.Z.A.; Filannino, P.; Da Ros, A. Da; Arora, K.; Cantatore, V.; Vincentini, O.; Nicolodi, A.; Nicolodi, R.; Gobbetti, M.; et al. Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features. Fermentation 2023, 9, 117, doi:10.3390/fermentation9020117.
9. Polo, A.; Albiac, M.A.; Da Ros, A. Da; Ardèvol, V.N.; Nikoloudaki, O.; Verté, F.; Di Cagno, R. Di; Gobbetti, M. The Effect of Hydrolyzed and Fermented Arabinoxylan-OligoSaccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer. Nutrients 2023, 15, 590, doi:10.3390/nu15030590.
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A.-Volta-Straße
13/A 39100 Bozen/Südtirol
Italien
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