UNIMORE’S COMMITMENT TO INNOVATIVE AND SUSTAINABLE AGRI-FOOD RESEARCH.
This project exemplifies how UNIMORE contributes to the UNIgreen Alliance by advancing sustainable and innovative agri-food research aligned with green transition goals.
ALGENFOR is a research project focused on developing a new generation of bakery products enriched with cyanobacteria, microalgae and macroalgae. The objective is to design innovative formulations that combine enhanced nutritional profiles with high sensory acceptability. By integrating Spirulina and Chlorella into breadsticks, the project has promoted healthier food options while maintaining technological performance and consumer appeal.
In addition, ALGENFOR has adopted a circular economy approach in line with UNIgreen values. In fact, microalgae cultivation has been optimized using agri-food by-products as nutrient sources, reducing waste streams and improving resource efficiency. The project therefore has contributed to sustainable food systems, environmental responsibility, and innovation in agri-food production.
The research activities have been carried out at BIOGEST – SITEIA (Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy) dedicated to the enhancement of agri-food biological resources through applied and industrial research and technology transfer. Within the Centre, the Food Technology Laboratory handles with formulation development, technological optimization, and chemical, nutritional, and microbiological characterization of prototypes.
The project involves professors, researchers, PhD candidates, and students working in close synergy, fostering interdisciplinary collaboration and training the next generation of food scientists within the UNIgreen alliance.
