‘Innovations in Food Processing: The Lamellar Solids Approach at the XXVIII National Congress of the Italian Chemical Society’

During the XXVIII National Congress of the Italian Chemical Society held in Milan, Prof. Francesco Epifano of the Department of Pharmacy of the ‘G. d’Annunzio’ University of Chieti-Pescara, gave a Keynote entitled ‘Use of lamellar solids as a novel approach to food processing’, among the authors Prof. Salvatore Genovese, Drs. Serena Fiorito and Chiara Collevecchio, and Dr Roberto Spogli.

The talk highlighted the research carried out in collaboration with the R&D team of Prolabin & Tefarm, describing the validated process for the concentration and/or purification of a. i. and secondary metabolites and realised through the treatment of numerous food matrices with clays and solid biocompatible lamellar solids.