Porto Conte Ricerche Srl (Porto Conte Ricerche Srl, PCR) exploits a broad range of advanced, physicochemical methods (including TD-NMR and NMR spectroscopy complemented with chromatography and mass spectroscopy), delivering high-tech services to food companies engaged in R&D. The expertise of the team of Roberto Anedda (head of NMR and Analytical Chemistry Laboratory) in applying time domain NMR to evaluate quality of PDO dairy products (cheese) is of utmost importance for the consortium.
Roberto Anedda – Experienced Researcher
He works since 2004 on the spectroscopic characterization of materials (from materials science to biological matrices and food). His main expertise is on Magnetic Resonance (spectroscopy, relaxometry and imaging on liquid, solid and semi-solid samples), but throughout his career he had chance to deepen the knowledge of other techniques (IR, NIR, Raman and UV spectroscopy; cromatographies such as GC, GC-MS, TLC and HPLC). He lead an interdisciplinary research group focused on applied biotech since 2008