Agri-food labs

Available lab types

100-litre microbrewery lab

Designed to simulate a complete production plant, it covers all brewing stages: mashing, filtration, boiling, fermentation, bottling and labelling. Students learn to operate industrial tools, monitor process parameters via PLC and apply hygiene and safety rules.

Jams, sauces and juices production lab

A modular lab for transforming fruit and vegetables into preservable products, with professional equipment that replicates a miniature production line. It includes washing, preparation, refining, cooking, pasteurisation, dosing and packaging, promoting sustainable practices and waste control.

Milk processing lab

Designed for learning dairy techniques, it enables the production of cheese, ricotta and derivatives through pasteurisation, coagulation, salting, pressing and storage. It includes advanced equipment and controlled-hygiene systems for a complete view of the milk supply chain.

Food analysis lab

Equipped with tools for chemical, physical and microbiological analysis, it lets students run tests on oils, wines, juices and other foods. Exercises include automatic titrations, spectrophotometry, sugar analysis with a BRIX refractometer and microscope observations.

Skills developed

• Operational knowledge of food transformation processes
• Use of real machinery and plants in an educational environment
• Application of hygiene and health regulations (HACCP)
• Managing production stages and packaging
• Laboratory analysis for quality control
• Teamwork and problem solving in an operational context
• Developing a culture of sustainability in the agri-food chain

Hands-on exercises

• Craft beer production: temperature control, fermentation, automatic labelling
• Fruit transformation: pulp refining, vacuum cooking, packaging
• Cheesemaking: moulding, ripening, salting and sensory-property analysis
• Food analysis: acidity in oils, alcohol content in wines, sugar control in juices, microbiological study of samples

Services and support

Turn-key installation and start-up: all labs are delivered fully functional, with equipment installation, technical testing and commissioning in school environments according to current regulations.

Technical training for teachers: structured training paths to prepare teaching staff for the correct, educationally effective use of machinery and software, focused on routine maintenance, safety and integration into the disciplinary paths.

Post-sales technical assistance: continuous support including scheduled maintenance, updates, spare parts and consulting for any issues with equipment or educational software.

Consulting for compliance with hygiene-health and safety regulations: support in designing spaces and selecting equipment in compliance with HACCP rules and Legislative Decree 81/2008.

Curricular integration and PTOF

Support for designing lab activities consistent with the school track, the student’s educational profile and the goals of the Three-Year Educational Plan (PTOF), for real integration into everyday teaching. They are particularly suited to PCTO, business simulations, food and environmental education.

Accessibility and inclusion at the centre

The labs are designed according to universal accessibility principles, with ergonomic workstations, flexible learning paths and digital support tools for students with special educational needs. The lab-based approach enhances different intelligences and learning styles, stimulating active participation, scientific curiosity and initiative, in line with the principles of Universal Design for Learning (UDL).