Laboratory’s activities started with the experimentation of HC techniques for heating water more efficiently and for pasteurizing food liquids at lower temperatures than conventional treatments.
The next step was the development of a new brewing technology based on controlled hydrodynamic cavitation, which led to a patent in 2016.
The activities of HCT-agrifood Lab are geared to play a supporting and accelerating role for the implementation of the European and Italian strategy on the Bioeconomy.
