The Laboratory for agro-food applications of controlled hydrodynamic cavitation (HCT-agrifood Lab) of the Institute of Biometeorology (CNR-IBIMET) was established on the basis of the scientific and technological know-how acquired since 2011 in the field of hydrodynamic cavitation (HC), and it is active in the Research Area of CNR in Florence since 2014.
The Laboratory has generated numerous innovations and consistent scientific production over the years; the researchers Francesco Meneguzzo and Lorenzo Albanese (CNR-Ibimet) have also been designated as “inventors” in an international patent on new brewing technology.
The activities of the Laboratory are fully in line with the growing scientific and industrial attention to the great potential of HC for the intensification of a series of physical, chemical and biochemical processes, in an efficient and “green” way.
The hydrodynamic cavitation, considered an undesirable phenomenon for years, has been “rediscovered” in the last decades for its great potential and for its applications in many sectors, from wastewater treatment to nanoemulsion production.
The activities of the Laboratory started with the experimentation of HC techniques for more efficient water heating and for the pasteurization of food liquids at significantly lower temperatures in comparison with conventional thermal treatments. The ability exhibited by hydrodynamic cavitation to disintegrate solid substances, accelerate the extraction of compounds from solid materials, the inactivation of the bacterial load, as well as the degassing properties, revealed its potential for beer production, by means of a single unit operation system. All this led to the development of a pre-industrial pilot plant, as well as, in August 2016, to the submission of a joint patent between CNR and the private partner Bysea S.r.l. for a new brewing technology (WO/2018/029715). An industrial-grade plant was commissioned, designed and constructed, until its deployment, testing and optimization at the San Gimignano craft organic Brewery. The CAVIBEER® technology has been the subject of numerous independent international reviews, the first of which was published in the prestigious MIT Technology Review in 2016. It was also included by the important trade magazine Draft Magazine among the six most important technological innovations of 2016 in the brewing field.
Physicist, he started his career in 1992 as a meteorologist and climatologist, joining CNR in 2001. Later, he moved on to energy systems and policies, and to technological innovation in the agri-food and forestry sector.
Since 2012, he deepened the study of controlled hydrodynamic cavitation, as well as participated to the implementation of such technologies into laboratory to pre-industrial scale installations. He was appointed as co-inventor of a new-concept beer-brewing equipment and method (Patent No. WO/2018/029715), which have been lately engineered. Since 2017, he joined the Laboratory for agri-food applications of controlled hydrodynamic cavitation (HCT-Agrifood Lab).
He has participated in numerous research projects, has been Contract Professor of Meteorology at the University of Pisa and lecturer in University Masters, expert member of technical-scientific committees and ministerial commissions, is frequent and top reviewer for important scientific journals. Co-author of nearly 200 scientific articles, book chapters, technical reports and presentations at national and international conferences. He was coordinator or member of the organizing committee of few international conferences and symposia. Currently, Guest Editor for the journal Processes, Special Issue “Controlled Hydrodynamic Cavitation: An Emerging Class of Greener Processing Technologies”, and member of the Editorial Board of the European Journal of Sustainable Development (EJSD).
View Francesco Meneguzzo profile on Publons
Agronomist and oenologist, PhD degree in Commodity Sciences, has been in force at CNR since 2008.
His research interests have focused on technological innovation in the agri-food and forestry sector.
He was appointed as co-inventor of a new-concept beer-brewing equipment and method (Patent No. WO/2018/029715), which have been lately engineered. Since 2017, he joined the Laboratory for agri-food applications of controlled hydrodynamic cavitation (HCT-Agrifood Lab).
He has participated in numerous research projects and co-authored dozens of scientific articles, book chapters, technical reports and presentations at national and international conferences.
View Lorenzo Albanese profile on Google Scholar
Graduated in communication sciences, she works at the Institute for Bioeconomy, National Research Council, Italy, since 2008. She has dealt with communication and scientific dissemination on the topics of meteorology, climate change, environmental sustainability.
She joined the “Kyoto Observatory” project to monitor the carbon dioxide balance and to activate information tools and support for regional planning in the field of energy, transport, agriculture.
Since 2010, she has been in charge of the institutional communication activities of the LaMMA Consortium (CNR – Tuscany Region, Regional Weather Service).
Lately, her research interests have focused on technological innovation in the agri-food and forestry sector, joining the Laboratory for Agri-food applications of controlled hydrodynamic cavitation (HCT-Agrifood Lab), with the responsibility for project managing and communication, as well as contributing to research activities.
She participated to several research projects, as well as she was co-author of several scientific articles, book chapters, technical reports and presentations at national and international conferences, covering all the areas of her interest and expertise. Member of the Editorial Board of the European Journal of Sustainable Development (EJSD).
View Federica Zabini profile on Publons