Overview:
FoodMicroTeam, founded in 2014 and formed by a group of experts (chemists, biologists, agronomists, food technologists, oenologists), is a spin-off of the University of Florence that is aimed at companies producing beverages and fermented foods interested in characterizing and enhancing their products, especially bakery products, salami, cheese and fermented dairy products, wine, beer and other beverages and unfermented foods. FoodMicroTeam provides analytical services (chemical-physical, microbiological and biomolecular analyses) and research for process and product innovation. All FoodMicroTeam members have been conducting university research in the field of food microbiology for years.
