The trend of technologically useful populations and pathogenic microorganisms is inferred from the results of the following research projects:
- 1997 Targeted Research Project
- Funded by the Ministry of Health
- Title: “DEVELOPMENT AND VERIFICATION OF MICROBIOLOGICAL METHODS FOR THE DETECTION OF PATHOGENIC MICROORGANISMS AND EXPERIMENTAL PROTOCOLS FOR EVALUATING THEIR SURVIVAL AND MULTIPLICATION DURING THE PRODUCTION OF ARTISANAL FERMENTED CHEESES”
- Funding: £638,000,000
- Project Leader: Dr. Paolo Boni
- 2002 Research Project
- Funded by the Ministry of Education, University and Research
- Title: “VERIFICATION OF FOOD SAFETY CHARACTERISTICS AND STUDY OF THE SURVIVAL OF CERTAIN PATHOGENS IN GRANA DOP CHEESE ARTIFICIALLY CONTAMINATED”
- Funding: €90,000.42
- Project Leader: Dr. Paolo Boni
- 2003 Ongoing Research Project
- Funded by the Ministry of Health
- Title: “ACTIVATION OF FEEDING PRACTICES OF THE COMPANY INFORMATION SYSTEM ON FOOD SAFETY RELATED TO EPIDEMIOLOGICAL SURVEILLANCE OF FARMS AND TRANSFORMATION PROCESSES IN TRADITIONAL PRODUCTS”
- Funding: €352,000.00
- Project Leader: Dr. Paolo Boni
- 2004 Targeted Research Project
- Funded by the Ministry of Health
- Title: “DEFINITION AND DOCUMENTATION OF THE FOOD SAFETY CHARACTERISTICS OF TYPICAL AND TRADITIONAL PRODUCTS”
- Funding: €1,429,000.00
- Project Leader: Dr. Paolo Boni
- 2004 Ongoing Research Project
- Funded by the Ministry of Health
- Title: “FOOD SAFETY INFORMATION SYSTEM: IMPLEMENTATION WITH FIELD AND LABORATORY SURVEYS AND DEVELOPMENT OF MOLECULAR METHODOLOGIES RELATED TO IDENTITY, QUALITY, AND SAFETY VERIFICATIONS”
- Funding: €350,000.00
- Project Leader: Dr. Paolo Boni
- 2004 Research Project
- Funded by the Lombardy Region (Metadistricts)
- Title: “BIOTECHNOLOGIES APPLIED TO FOOD SAFETY: EVALUATION OF PRODUCTS AND MODIFICATION OF PROCESSES UP TO THE PRODUCTION OF FOODS WITH HIGH SAFETY STANDARDS”
- Funding: €1,898,000.00
- Project Leader: Dr. Paolo Boni
- 2005 Ongoing Research Project
- Funded by the Ministry of Health
- Title: “Field Surveys (Processes and Products) and Activation of Epidemiological Surveillance Practices for Farms to Feed the Information System on Food Safety”
- Funding: €250,000.00
- Project Leader: Dr. Paolo Boni
- 2006 Ongoing Research Project
- Funded by the Ministry of Health
- Title: “Development and Activation of Epidemiological Surveillance Models and Risk Management at the Primary Production and Transformation Levels of Traditional Territory Products”
- Funding: €1,131,023.22
- Project Leader: Dr. Paolo Boni
- 2009 Ongoing Research Project
- Title: “ACTIVATION OF AN EPIDEMIOLOGICAL SURVEILLANCE PLAN ON FOOD CHAINS”
- Funding: €350,000.00
- Project Leader: Dr. Paolo Boni
For the composition of foods, sources are cited unless derived from public data processing. The guide to sensory perceptions is immediately perceptible with an easily interpretable tool such as QDA (Quantitative Descriptive Analysis – spyder plot) derived from the literature or the Consortium DAQ’s own activities.
Regarding the evaluation of fish freshness, the QIM (Quality Index Method) is used, providing parameters easily interpretable by the individual consumer.
Recipe sources: Recipes are taken from texts, the internet, social networks, and specific publications. The source is cited, but the text is not necessarily respected, possibly made smoother by correcting errors in Italian (e.g., “po'” instead of “pò,” or “grattugiato” instead of “grattuggiato”), printing, law, and symbolism (e.g., “confettura” if referred to non-citrus preparations; g for grams, replacing the overused and incorrect gr, an Anglo-Saxon measure for grains).
From the original text, unnecessary references to trademarks or commercial names, as well as personal or ideological preferences, have also been removed. The recipe will be removed upon the author’s request (see “contact us”).