Session 1 - Present and future of sensors for the food industry
University of Trento
The talk will focus on off-line and on-line sensors for the rapid assessment of the
chemical and physical properties and the microbial status of raw materials, process streams and end
Complex and variable samples in terms of chemical composition and physical structure in addition
to hostile conditions and hygiene requirements represent challenging conditions for these sensors.
The development and implementation of successful tools require a multidisciplinary approach
focusing on the relationship between food properties and environment, on the transducer and
electronics characteristics and on the statistical procedures.
Annachiara Berardinelli received the degree in Food Science and Technologies from the
University of Bologna and the doctoral degree in Agricultural Engineering from University of
Bologna. She is currently Assistant Professor at the University of Trento (Center of Agriculture,
Food and Environment C3A and Department of Industrial Engineering). She is in charge to teach
“Mechanization and precision viticulture” and “Innovative plants and automation for the agri-food
production and transformation” courses.
She works on the assessment of physical and mechanical properties of agricultural products and on
the development of systems for non-destructive determinations of biological product qualitative
attributes, based on their optical, electric and dielectric properties and on the combination with
multivariate and machine learning tools. Another area of work is the study of innovative solutions
for non-thermal treatments of food products.