Home | Department for Innovation in Biological, Agro-food and Forest Systems
Department for Innovation in Biological, Agro-food and Forest Systems
Department for Innovation in Biological, Agro-food and Forest Systems University of Tuscia
Organisation type:
Research institutions
University
Country:
Italy
Short name:
DIBAF
Description:
The Department for Innovation in Biological, Agro-food and Forest systems (DIBAF) has been created by combining scientific expertises from the former Agriculture and Biological Sciences Faculties. It is a multidisciplinary research and teaching department whose aim is the scientific innovation and technological processes of exploitation, conservation and the management of biological systems and forest resources. Other research topics are related to transformation processes and food safety, human health and environment chemistry, with particular attention to environmental sustainability (green economy, blue economy, white economy).
Various approaches from basic knowledge of chemistry and biology to those that characterize the food, animal, industrial and environmental biotechnologies are integrated and exploited into DIBAF, configuring it as a laboratory for knowledge and innovation able to identify a coherent and comprehensive response to global challenges.
The DIBAF offers Bachelor, Master and Ph.D. programs in which the research activities play a central role in the transfer of knowledge to the students
The Department covers three scientific areas complementary and mutually reinforcing:
· Biological and Chemical Systems for Environment
· Food Science and Technology
· Agricultural and Forest Resources Management
Scientists of the biological and chemical area study the nature and development of organisms, including humans, and their interaction with the environment, about the effects of climate change, pollution and anthropic phenomena. In this context, environmental monitoring and remediation are essential elements. The knowledge of basic chemistry supports, in particular, the study of biological processes at the molecular, cellular and organismic level and the knowledge opens the way to implementation and technology transfer.
The area of Food sciences and technologies is formed by scientists working in the agro-food sector. The research projects are related to manufacturing processes such as packaging, storage, protection and processing of foods, of food ingredients and transformed foods, including the safety aspects and sustainability, quality and traceability of food products, as well as waste management and waste processing.
The environmental and agroforestry area is composed of scientists with expertises in the relations between plants and micro-organisms and the soil-atmosphere system, the selection of forest plants to meet the environmental challenges, the management of forest resources and green urban planning and their use for the production of biomass for energy use, the protection of plants from diseases and insect pests, the monitoring of fluxes of greenhouse gases and energy between ecosystems and atmosphere, the remote sensing, the geomatics and the modelling in field of hydraulics, forestry and environment.
DIBAF integrates research and teaching offering Bachelor of Science (BS), Master of Science (MS) and Ph.D. degree programs:
“Biotechnology”, BS
“Food Technology and Oenology”, BS
“Forest and Environmental Sciences”, BS
"Food Safety and Quality", MS
"Forest and Environmental Sciences", MS
The DIBAF staff consists of 13 full professors, 15 associate professors, 26 permanent assistant professors and 7 temporary assistant professors, in addition to the technical and administrative staff and Post-Doc researchers and Ph.D. students.
Department for Innovation in Biological, Agro-food and Forest Systems
University of Tuscia
The Department for Innovation in Biological, Agro-food and Forest systems (DIBAF) has been created by combining scientific expertises from the former Agriculture and Biological Sciences Faculties. It is a multidisciplinary research and teaching department whose aim is the scientific innovation and technological processes of exploitation, conservation and the management of biological systems and forest resources. Other research topics are related to transformation processes and food safety, human health and environment chemistry, with particular attention to environmental sustainability (green economy, blue economy, white economy).
Various approaches from basic knowledge of chemistry and biology to those that characterize the food, animal, industrial and environmental biotechnologies are integrated and exploited into DIBAF, configuring it as a laboratory for knowledge and innovation able to identify a coherent and comprehensive response to global challenges.
The DIBAF offers Bachelor, Master and Ph.D. programs in which the research activities play a central role in the transfer of knowledge to the students
The Department covers three scientific areas complementary and mutually reinforcing:
· Biological and Chemical Systems for Environment
· Food Science and Technology
· Agricultural and Forest Resources Management
Scientists of the biological and chemical area study the nature and development of organisms, including humans, and their interaction with the environment, about the effects of climate change, pollution and anthropic phenomena. In this context, environmental monitoring and remediation are essential elements. The knowledge of basic chemistry supports, in particular, the study of biological processes at the molecular, cellular and organismic level and the knowledge opens the way to implementation and technology transfer.
The area of Food sciences and technologies is formed by scientists working in the agro-food sector. The research projects are related to manufacturing processes such as packaging, storage, protection and processing of foods, of food ingredients and transformed foods, including the safety aspects and sustainability, quality and traceability of food products, as well as waste management and waste processing.
The environmental and agroforestry area is composed of scientists with expertises in the relations between plants and micro-organisms and the soil-atmosphere system, the selection of forest plants to meet the environmental challenges, the management of forest resources and green urban planning and their use for the production of biomass for energy use, the protection of plants from diseases and insect pests, the monitoring of fluxes of greenhouse gases and energy between ecosystems and atmosphere, the remote sensing, the geomatics and the modelling in field of hydraulics, forestry and environment.
DIBAF integrates research and teaching offering Bachelor of Science (BS), Master of Science (MS) and Ph.D. degree programs:
“Biotechnology”, BS
“Food Technology and Oenology”, BS
“Forest and Environmental Sciences”, BS
"Food Safety and Quality", MS
"Forest and Environmental Sciences", MS
The DIBAF staff consists of 13 full professors, 15 associate professors, 26 permanent assistant professors and 7 temporary assistant professors, in addition to the technical and administrative staff and Post-Doc researchers and Ph.D. students.