ICOFF is an international centre of excellence on food fermentation based at NOI Techpark. This competence centre of the Free University of Bozen-Bolzano – unique in Italy and among only a few in Europe – supports companies in the food & health sector with medium and long-term research projects. At ICOFF, small and medium-sized enterprises and international corporations work side by side to develop and optimise products and processes. n.
ICOFF drives research in the food industry – benefiting both producers and consumers. Our collaboration with companies from the food & health sector makes it possible to put scientific findings and laboratory knowledge into practice. The resulting products and services can maintain and improve people’s health. At the same time, we support companies’ continuous development and innovation.
At ICOFF, our research revolves around the broad field of fermentation, with a focus on three main areas:
Developing and optimising innovative processes and products
Researching the impact of nutrition on human health
Promoting the use of by-products and food waste, as well as the valorisation of alternative raw materials
To better understand how fermentation can enhance the nutritional, organoleptic and functional properties of food, as well as extend its shelf life, ICOFF utilises NOI Techpark’s cutting-edge laboratories and pilot plants. The facilities include:
Metabolomics
Microbiology
In vitro gastric digestion (ESIN system: Engineered Stomach and small INtestine)
In vitro cultivation of human cell lines
Production of microbial biomass and fermentation systems
Automated packaging of liquid or viscous foods
Our team includes internationally renowned experts in the field of fermentation who guide ambitious researchers in their work on the pioneering projects of the participating companies. Together, we work to advance research and its industrial applications, provide valuable educational work on the topic of nutrition and improve public well-being.
