Farris Stefano

Associate Professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY

Contacts

Workplace

Via Celoria, 2
20133 MILANO (MI)

Office phone number
02503 16805
Additional phone numbers
02503 16661
University email address
Web site
Office hours
By appointment
Office
Office (Building 21040 - entrance below the metallic staircase to Aula 4 - ground floor)

Teaching

Research

Publications
  • Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin / M.S. Razavi, A. Golmohammadi, A. Nematollahzadeh, F. Fiori, C. Rovera, S. Farris. - In: FOOD HYDROCOLLOIDS. - ISSN 0268-005X. - 109(2020 Dec).
  • Prezioso come uno scarto: dal permeato di siero un imballaggio sostenibile ad attività antimicrobica / M. Rollini, A. Barbiroli, D. Cavicchioli, S. Farris, L. Higueras, L. Pellegrino, D. Romano, A. Musatti. - In: IL LATTE. - ISSN 0392-6060. - 94:6(2020 Jun), p. 72.
  • Enzymatic Hydrolysis of Bacterial Cellulose for the Production of Nanocrystals for the Food Packaging Industry / C. Rovera, F. Fiori, S. Trabattoni, D. Romano, S. Farris. - In: NANOMATERIALS. - ISSN 2079-4991. - 10:4(2020 Apr 11), pp. 735.1-735.11.
  • Natural hydrocolloids in the food sector – Recent applications beyond conventional uses / A. Yemenicioglu, S. Farris, M. Turkyilmaz, S. Gulec. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 55:4(2020 Apr), pp. 1387-1388.
  • Nano-inspired oxygen barrier coatings for food packaging applications : An overview / C. Rovera, M. Ghaani, S. Farris. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 97(2020 Mar), pp. 210-220.