In the foodstuff market, development of valorization strategies of food products represents an “ever green” issue that companies must face. In this framework, chemistry has always helped to preserve the trust between producers and consumers. Continuous efforts to develop powerful analytical methods resulted in excellent levels of quality control in terms of food safety. In fact, before commercialization, producers are obliged to follow strict protocols with the aim to certify, for instance, the absence (or the presence within the allowed limits) of dangerous residues from phytosanitary products. However, quality control in terms of merchandising is still based on declarations of typicality and geographical origin of the food products by producers, without the support of analytical methods. This makes difficult the valorization of food products, especially when producers apply for getting valuable valorization tools such as PDO (Protected Designation of Origin), PGI (Protected Geographical Indication) or TSG (Traditional Speciality Guaranteed) appellations. Metabonomics aims to measure the global, dynamic metabolic response of the living systems to biological stimuli and represents the appropriate tool to certify quality, typicality and geographical origin of food products. Unfortunately, metabonomics is not yet recognized as a tool for official certifications, mainly because of lack of dialogue between institutions, research centers and companies. In this communication, some projects launched by SAMER (Special Company of the Chamber of Commerce of Bari) that are aimed to valorize Apulian food products (wine, olive oil and table grapes) will be presented. In particular, two points will be highlighted: 1) the results of cooperation between SAMER, DIAC – Polytechnic of Bari, Innovative Solutions (Spin Off at Polytechnic of Bari) and other partners; 2) the role of Chemistry in the valorization of Apulian table grapes.

Combined efforts od Apulian institutions, research centers and compagnie to setup new strategies for valorization of food products: the role of chemistry / Gallo, Vito. - (2011). (Intervento presentato al convegno XXIV Congresso Nazionale della Società Chimica Italiana tenutosi a Lecce nel 11-16 settembre 2011).

Combined efforts od Apulian institutions, research centers and compagnie to setup new strategies for valorization of food products: the role of chemistry

GALLO, Vito
2011-01-01

Abstract

In the foodstuff market, development of valorization strategies of food products represents an “ever green” issue that companies must face. In this framework, chemistry has always helped to preserve the trust between producers and consumers. Continuous efforts to develop powerful analytical methods resulted in excellent levels of quality control in terms of food safety. In fact, before commercialization, producers are obliged to follow strict protocols with the aim to certify, for instance, the absence (or the presence within the allowed limits) of dangerous residues from phytosanitary products. However, quality control in terms of merchandising is still based on declarations of typicality and geographical origin of the food products by producers, without the support of analytical methods. This makes difficult the valorization of food products, especially when producers apply for getting valuable valorization tools such as PDO (Protected Designation of Origin), PGI (Protected Geographical Indication) or TSG (Traditional Speciality Guaranteed) appellations. Metabonomics aims to measure the global, dynamic metabolic response of the living systems to biological stimuli and represents the appropriate tool to certify quality, typicality and geographical origin of food products. Unfortunately, metabonomics is not yet recognized as a tool for official certifications, mainly because of lack of dialogue between institutions, research centers and companies. In this communication, some projects launched by SAMER (Special Company of the Chamber of Commerce of Bari) that are aimed to valorize Apulian food products (wine, olive oil and table grapes) will be presented. In particular, two points will be highlighted: 1) the results of cooperation between SAMER, DIAC – Polytechnic of Bari, Innovative Solutions (Spin Off at Polytechnic of Bari) and other partners; 2) the role of Chemistry in the valorization of Apulian table grapes.
2011
XXIV Congresso Nazionale della Società Chimica Italiana
Combined efforts od Apulian institutions, research centers and compagnie to setup new strategies for valorization of food products: the role of chemistry / Gallo, Vito. - (2011). (Intervento presentato al convegno XXIV Congresso Nazionale della Società Chimica Italiana tenutosi a Lecce nel 11-16 settembre 2011).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11589/25260
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