Results
Patents and projects
ICOFF has filed over 30 international patents in the past seven years, covering a wide range of applications and reflecting its commitment to research and development. ICOFF has also actively participated in European and national projects, including collaborations funded by the Free University of Bozen-Bolzano (unibz).
Molecular method for the authentication of traditional/typical sourdough breads, primers used in said method and kit containing said primers (EP3301189B1)
Microbiological process for the production of bee bread (WO2020016770; 102018000007229) ).
Process to identify consortia of probiotic strains suitable for gluten degradation (19219257.3; PCT/EP2020/083746)
Process for the preparation of a superfood made with combinations of fruit and vegetables with many physiological attributes for humans (102020000009610; WO2021220211A1)
Composition to promote the physiological growth of microbiota, especially in pregnant women or infants, and to prevent dysbiosis and related diseases (P022493IT-01)
Sourdough biga pinsa (n.a.)
Blend of probiotic bacterial strains to improve the digestibility of food components (P022576IT-02)
Bacterial consortium comprising at least one Bacillus and one Lactobacillus strain for gluten degradation
2019, “Management of breeding systems and environmental drivers for the production and exploitation of natural starter in the cheese-making process (NATCASEI). Founded by MiPAAF.
2019, AGER Project, Innovations in the Italian Dairy Industry for the enhancement of farm sustainability, milk technological traits and cheese quality. Founded by Fondazione Cariplo.
2019, “Biopreservation of new bakery products with improved nutritional characteristics through the use of agricultural by-products and unconventional plant substrates” (BioPAN) founded by MiSE (Ministero dello Sviluppo Economico).
2019, National Program (PRIN) (2019 – 2023), Microbiome-tailored food products based on typical Mediterranean Diet components (Mi.Ta.Me.D). Founded by MUR.
2021, National Research Program (PRIN), D.D. n. 1628 del 16.10.2020: “Future-proof bioactive peptides from food by-products: eco-sustainable bioprocessing for tailored multifunctional foods (PROACTIVE). Founded by MUR.
2022, Pasta and baked goods: Integrity, Health and sustainability – process and product innovation (INTEGRI). Founded by MiSE.
2022 PNRR OnFOODS - FOOD SAFETY OF TRADITIONAL AND NOVEL FOODS. Founded by PNRR MUR.
2017, Research Project CRC2017, Functional microbiota diversity of South Tyrolean cows’ milk (FUNMICROMILK).
2018, EFRE-FESR Microbe and food proteomics: a platform for process and product innovation, sustainability and authenticity. (Micro4Food).
2018, Research Project CRC2018, Processing for sustainable and healthy sauerkraut: a traditional South Tyrol fermented food (PRO4HEALTHFOOD).
2019, Research Project CRC2019, Unravelling the microbiome meta-community: the novel approach for steering cheese-making (MICROMETACHEESE).
2020, EFRE-FESR Development of a sustainable biotechnological process for the production of low-sugar fruit juices and smoothies.(SMARTJUICE)
2021, Research Project CRC 2021, From South Tyrol food by-products to bioactive peptides: a novel and sustainable bioprocessing to deliver multifunctional foods (BioSusFood).
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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