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Processing high quality raw materials (for genetic traits, cultivation techniques, geographic conditions, etc.) by means of protective technologies is an original topic in food processing field. It can generate products astonishing for their sensory and nutritional values and, even more, since some of them have been obtained using sun radiation only. Proper facilities and knowledge are required indeed: this book contains examples of how peculiar primary products can be processed in high quality final products in a short supply chain context. Here are described 14 products: 4 types of marmalade, 1 multifunctional sugar substitute, 3 dried products, 5 types of yogurt, 1 type of fruit candy. Two prototype systems have been used for their development and production: a miniaturized processing line and a solar drier system. One or more process biochemical markers were followed for each product type. Moreover, for some of these products, sensory analysis gave information regarding the overall liking. This study also contains results of trials performed with the aim of evaluating the use of alternative energy sources for the processing of foods and semi-finished products.

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His recent research activity at Agricultural Research Council (CRA-IAA, Milan) and at University of Milan regards high quality food processing in a short supply chain, also focusing on the use of renewable energy. Born in Milan, Italy, he earned a Master s degree in Food Science and Technology and a PhD in Food Biotechnology at University of Milan.

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