Electromagnetics and food

The effect of electrical and electromagnetic fields on food processing has been investigated in two directions. On the one side, static electric fields applied to some fluids arising in food processing and manufacturing cause a varation of the fluid viscosity due to the electro-rheological properties of the fluid; this effect can be conveniently exploited to optimize the industrial processing of food and also to conveniently modify it compositions. On the other side, a broader investigation has concerned the application of microwave or RF systems to food processing, that is not limited to microwave cooking but it is also extended to other areas like sanitation, pasteurization etc. The activity is interdisciplinary and is carried out in cooperation with DISAT (Department of Applied Technology).

ERC Sector:

  • PE7_11 Components and systems for applications


  • Food industry
  • Microwave ovens
  • Electro-rheological fluids
  • Microwave food treatment

Research groups