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 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. Gobbetti e Dir. Di Cagno
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.
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
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Congresso ICOFF 2025
ICOFF è un centro di eccellenza internazionale sulle fermentazioni degli alimenti, unico in Italia e tra i pochi in Europa.
BIBLIOGRAFIA
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
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. Nutrients2023, 15, 590, doi:10.3390/nu15030590.
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. 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.
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
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. Nutrients2023, 15, 590, doi:10.3390/nu15030590.
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. 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.
ADRESS
A.-Volta-Straße
13/A 39100 Bozen/Südtirol
Italien
KONTAKT