Phone: (+39) 0250316659
Fax: (+39) 0250316672
Via Celoria 2, 20133 Milano (Italy)

Stefano Farris

Post Doctoral fellowship

Tel +39 0250316654
Fax +39 0250316672

Personal homepage:


  • 2007 - Post Doctoral fellowship, Department of Food Science and Microbiology, University of Milan
  • 2007 – 2008 Visiting Scholar with appointment at Rutgers - The State University of New Jersey at New Brunswick, supported by two fellowships (Government of Sardinia and Rutgers University)
  • 2004 – 2007 Ph.D. Food and Microbial Biotechnology, University of Sassari/University of Milan
  • 1997 – 2004 Food Science and Technology, Sassari University of Agricultural Science, B.S. with honours
  • 2001 – 2002 Visiting Scholar at the Universitat Politecnica de Catalunya (UPC) – Escola Superior de Agricoltura (ESAB), Barcelona - European inter-universities "Erasmus" project

Research activity: the overall subject of my research at Packlab is the development of new materials, using a multi-disciplinary rational approach aimed at designing new high-performance structures for improving quality attributes and shelf-life of packaged foods.

My specific research themes are reported here below:

  • Coatings development
  • Edible films
  • Sol-gel technique
  • Surface activation of packaging materials
  • Biopolymers exploitation

Main recent publications:

15. Farris S., Introzzi L., Biagioni P., Holz T., Schiraldi A., Piergiovanni L. Wetting of biopolymer coatings: contact angles kinetics and image analysis investigation. Langmuir, 2011; 27 (12): 7563-7574. DOI: 10.1021/la2017006

14. Farris S., Mora L., Capretti G., Piergiovanni L. An analytical chemistry experiment for charge density quantification of polyelectrolyte polysaccharides by conductometric titration. Journal of Chemical Education (accepted).

13. Farris S., Schaich K.M., Cooke P., Liu L., Piergiovanni L., Yam K.L. Gelatin-pectin composite films from polyion complex hydrogels. Food Hydrocolloids, 2011; 25 (1): 61-70. DOI: 10.1016/j.foodhyd.2010.05.006

12. Farris S., Pozzoli S., Biagioni P., Duò L., Mancinelli S., Piergiovanni L. The fundamentals of flame treatment for the surface activation of polyolefin polymers - a review. Polymer, 2010; 51 (16): 3591-3605. DOI: 10.1016/j.polymer.2010.05.036

11. Farris S., Cozzolino C.A., Introzzi L., Piergiovanni L. Development of a gelatin-based coating with unique sealing properties. Journal of Applied Polymer Science, 2010; 118 (5): 2969-2975. DOI: 10.1002/app.32708
10. Farris S., Song J., Huang Q. Alternative reaction mechanism for the crosslinking of gelatin with glutaraldehyde. Journal of Agricultural and Food Chemistry, 2010; 58 (2): 998-1003. DOI: 10.1021/jf9031603

9. Farris S., Schaich K.M., Liu L., Piergiovanni L., Yam K.L. Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review. Trends in Food Science and Technology, 2009; 20: 316-332. DOI:10.1016/j.tifs.2009.04.003

8. Farris S., Cozzolino C.A., Introzzi L., Piergiovanni L. Effects of different sealing conditions on the seal strength of polypropylene films coated with a bio-based thin layer. Packaging Technology and Science, 2009; 22: 359-369. DOI: 10.1002/pts.861

7. Farris S., Introzzi L., Piergiovanni L. Evaluation of a bio-coating as a solution to improve barrier, friction and optical properties of plastic films. Packaging Technology and Science, 2009; 22: 69-83. DOI: 10.1002/pts.826

6. Gobbi S., Farris S., Limbo S., Torreggiani D. Influence of cultivar and process conditions on crispness of osmo-air-dried apple chips. Journal of Food Process Engineering, 2010 (accepted)

5. Farris S., Gobbi S., Torreggiani D., Piergiovanni L. Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings. Journal of Food Engineering, 2008; 88: 484-491. DOI: 10.1016/j.jfoodeng.2008.03.006

4. Farris S., Piergiovanni L. Optimization of manufacture of almond paste cookies using response surface methodology. Journal of Food Process Engineering, 2009; 32: 64-87. DOI:10.1111/j.1745-4530.2007.00203.x

3. Farris S., Piergiovanni L. Effects of ingredients and process conditions on “Amaretti” cookies characteristics. International Journal of Food Science & Technology, 2008; 43: 1395-1403. DOI:10.1111/j.1365-2621.2007.01648.x

2. Farris S., Piergiovanni L., Limbo S. Effect of bamboo fibre and glucose syrup as new ingredients in the manufacture of Amaretti cookies. Italian Journal of Food Science, 2008; 20: 75-90

1. Piga A., Catzeddu P., Farris S., Roggio T., Sanguinetti A., Scano E. Texture evolution of “Amaretti” cookies during storage. European Food Research and Technology, 2005; 221: 387-391. DOI: 10.1007/s00217-005-1185-5