The Institute of Food Production Sciences (ISPA-CNR) operates in the field of research, innovation and technology transfer for improving the quality and safety of agri-food products. Through the transfer of scientific acquisitions, it supports technological innovation paths of small, medium and large national and foreign companies in the agri-food sector. In particular, the Sassari Unit deals with technologies for the processing, storage and packaging of fruit and vegetables.

As part of the BESTMEDGRAPE Project, the CNR Unit of Sassari aims to use the by-products of winemaking for the extraction, through environmentally friendly methods, of phytocomplexes rich in bioactive compounds and their chemical, nutritional and functional characterization. These extracts will then be used for transformation into commercial and innovative "nanoformulates" for the care of the body and the maintenance of a good state of health.

We present you the ISPA-CNR team from Sassari involved in the BESTMEDGRAPE project:

Guy D’hallewin is the project officer, head of the ISPA-CNR SS Unit and coordinates the project activities jointly with Antonio Dore, our Scientific and technical coordinator. Paola Pinna is the in charge of  the general management, implementation, monitoring of the project activities but also of the communication activities. Davide Carnevale is the expert for Business creation and support for the creation of new business initiatives. The administrative and financial aspects of the project are managed by Giovanni Lintas, who is Administrative staff responsible for the archive.

Laboratory and research activities are carried out by a highly qualified team. Gavina Serra and Antonio Petretto are the technical staff dedicated to laboratory activities. The researcher Antonio Barberis  and the research fellow Ylenia Spissu are in charge for the extraction of polyphenols from grape waste, while the research fellow Katarzyna Angelika Gil deals with chemical characterization of phenolic extracts.