At the Food Chemistry lab of the Department of Biotechnology of the University of Verona, we would like to study the nutritional aspects of products made from alternative proteins. Specifically, we would like to investigate the characteristics of the non-protein part of these products, such as the lipid fraction, vitamin profile etc., in order to help producers correctly define the potential of such products as substitutes for ‘traditional meat’ and to provide the basis for product improvement. To be able to do this, we have a strong analytical platform with instrumentation based on mass spectrometry through which different types of innovative strategies dedicated to food characterisation are possible. The group also has many years of experience in studies based on simulated digestion, immunology and the study of allergens and nutraceuticals.

Marco Ciulu

- Host institution: University of Verona
- Position: Principal investigator
- Discipline: Chemistry, Food science, Nutritional science
- Alternative protein type: Cultivated, Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Sharing equipment or facilities
- Hiring for: Graduate students, Postdoctoral fellows, Research staff, Undergraduate students
- Lab equipment: Biochemistry equipment (purification/separation/HPLC/GC/MS), High-throughput screening equipment, Microscopy equipment, Sensory and food science analysis equipment
- Region: Europe
- Technology focus: Food safety and quality, Other
- Location: Verona, Verona, Italy