The laboratory for Food Microbiology researches the microbial status of food products using classic research methods. Future tools will include proteomic technology based on mass spectrometry to identify micro-organisms. The different analysis types covered by the Food Microbiology lab are based on determining and quantifying either a particular micro-organism or the total microbial contamination present in a given food product.
Our team has a long track record in the microbiological characterisation of wine and fermented beverages – long years of experience which guarantee service and quality assurance at the very highest level.
Our research projects include collaborations with:
- NOI Techpark (food sciences division)
- University of Bolzano(Externer Link)
- Zuegg Com Srl(Externer Link)
- Amt 29.9 Biologisches Labor(Externer Link)
Dott.mag. Andreas Putti
Tel.: +39 0471 969869