Product characterization by advanced analytical approaches

WP 4.2 focused on advancing analytical methodologies to achieve a deeper and more integrated understanding of food quality. The work moved beyond the measurement of single parameters, addressing how composition, processing technologies and technological transformations collectively determine the final properties of food products.

Over the three-year period, a multidisciplinary framework for the chemical, nutritional and functional characterisation of nationally relevant food products was consolidated. The analyses extended beyond major nutrients to include bioactive compounds, metabolites, process markers, contaminants and antinutritional factors. This approach strengthened the ability to distinguish between intrinsic quality, authenticity and variability related to production and processing technologies.

A central component of the work was the implementation of omics-based approaches as systemic tools for food evaluation. The development of comprehensive “digital fingerprints”, comparable with reference standards, enabled a shift from fragmented assessments towards integrated quality verification, including origin tracing, process coherence and safety evaluation. The integration of data from multiple analytical platforms supported the development of predictive models to guide product formulation and assess alignment with sustainability and health objectives.

In parallel, WP 4.2 developed and validated advanced analytical procedures applicable in real production contexts. Spectroscopic, chromatographic and sensory techniques were used to monitor compositional changes across processing stages, storage conditions and packaging systems. A relevant shift concerns the move from the theoretical composition of food to the fraction that is actually bioaccessible, through the study of metabolite transformations occurring during the digestion process.

The work demonstrated that these analytical tools are not limited to laboratory settings but can support intelligent process control. Analytical monitoring of complex fermentations, the characterisation of plant-based matrices and ingredients derived from edible insects, as well as the development of predictive models for drying processes and in-line optical monitoring systems, indicate a clear shift towards more intelligent and automated food processes.