Food structure lab 

The “Food Structure” laboratory counts on a wide range of instruments for the evaluation of mechanical and rheological properties of food and non-food materials. Among others, we have several dynamometers and stress-deformation controlled rheometers, coupled with different accessories that allow performing tests on any type of material. The lab also includes an array of devices specifically dedicated to the investigation of flours and cereal-based product, such as: farinographe; glutopeak tester, rheofermentograph, mixolab; viscoamilograph.

Sensing lab

The Sensing lab has spectrometers working from the UV to the IR wavelengths, coupled with accessories for tests in transmission, reflection, and diffused reflectance modes. Softwares dedicated to the chemometric analysis of spectral data are also available (Matlab, PLS toolbox, Unscramble, Parvus).  The image analysis is carried out using a shutter camera, photography devices and morphological and multivariate processing systems of the acquired image (Image Pro Plus, ImageJ).

Sensory analysis lab

The Sensory lab, compliant with the standard ISO 8589:2007, is widely used for teaching activities, research projects and industrial partnerships. It is the only one in the whole University of Milano. It consists of a sample preparation zone, tasting cabinets for individual evaluations and of a zone dedicated to collective discussions. The Sensory lab also deals with the training of the panels needed for the evaluation of the sensory properties and consumer preferences about food.

Microscopy lab

The Microscopy laboratory includes several optical microscopes (transmitted and reflected light, with image analysis software), one stereomicroscope and one transmission electron microscope. The ultra-structural approaches are used on food matrices to understand the modifications arising from the application of technological (bio)processes and on plastic materials for their characterization.

Lab scale and pilot plants 

The lab and pilot plants allow investigating some unit operations and the set-up of processing procedures related to specific industrial areas. The overall equipment includes small tools (one cold co-extrusion system, several dough-mixing machines, one extruder-cooker, and one fryer) and pilot plants for the production of handmade ice cream, bakery products, fresh and dried pasta, both conventional and gluten-free.

Mass spectrometry lab

The mass spectrometry laboratory deals with the identification and quantification of food-related molecules. It includes two mass spectrometers (Ion Trap e Orbitrap), both interconnected with HPLC or UPLC devices by ion source ESI. The activity of the lab is mainly focused on peptidomic, proteomic and metabolomics studies, which are undertaken mainly by MS/MS techniques and high-resolution mass spectrometry.


The food packaging lab (PackLAB) is heavily engaged in both fundamental and applied research activities. This is made possible due to the available equipment, such as: O2, CO2 and water vapor permeabilimeters;  dynamometer; UV-Vis spectrophotometer; IR spectrometer; optical contact angle; optical microscope; GC-MS, GC-FID e GC-FID-HS; ‘corona’ and ‘flame’ treaters; automatic sealing machine; packaging machines (vacuum, MAP).