Title: researcher

Association/Company: Università di Bologna

Biography:
Silvia Tappi è ricercatrice presso il Dipartimento di Scienze e Tecnologie Agro-alimentari dell’Università di Bologna.
Si occupa di innovazione di processo e di formulazione per aumentare l’efficienza dei processi, la sostenibilità e la riduzione degli scarti nell’industria alimentare.
Partecipa a diversi progetti nazionali ed Europei, ed è autrice di più di 60 pubblicazioni scientifiche.

> Professional profile

Speech session
Consumer product: new technologies for processing, transformation, storage and transportation

Speech
The preservation of fresh fish: traditional and innovative methods and synergies between them

Abstract
The consumption of fresh fish has shown a growing trend in recent years, also thanks to nutritional guidelines, by virtue of its health characteristics. However, it remains a highly perishable food, for which maintaining freshness is of paramount importance. For this purpose, in addition to the most important traditional conditioning/packaging methods represented by superchilling, packaging in protective atmospheres (MAP) or vacuum (VP), partial or pushed (skin packaging), recently, some emerging non-thermal technologies have proved to be very promising. However, in addition to the individual effects of the aforementioned traditional and innovative strategies, there are synergies between them that can be exploited to slow down the loss of freshness of these products.