Project objectives

Development and testing of measurement methodology for the characterization of the biochemical / organoleptic properties of Bassiano ham using instruments and procedures that can analyze complex gas mixtures through perceptual modalities similar to those of natural smell (such as an electronic nose) and molecules indicative of product quality. The study also takes into account the influence of the territorial characteristics of the production area.

Start/End date

May, 2010 - May, 2013

Principal Investigators

  • Prof. Marina Dachà – Scientific Director
  • Prof. Giorgio Pennazza – Unit Director

Host Institution

Campus Bio-Medico University of Rome

Other Institutions involved

Prosciuttificio di Bassiano

Source of funding

Filas, Art. 182 paragraph 4-letter c of the Regional Law 04/06 - PST, ITINERIS2