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Development of preparation methods and set up of the instrumental conditions to evaluate the intrinsic quality of different food matrices and its evolution along the food chain. The evaluation will be carried out by the use of different technologies of electronic noses (static, dynamic), which also employ different sensors, such as MOS and nanowires, Comparison of the data obtained through these instruments of non-destructive investigation with those obtained by classical physico-chemical, microbiological and sensorial techniques will be performed
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Agricultural sciences - Agricultural products
Selective public procedure by qualifications and interview
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