Urban population is expected to continuously grow in size. The smart city concepts allows to handle the new challenges and issues created by this growth by applying a wide range of technologies that can provide citizens with a better living environment. Smart agriculture will play an important part of smart cities, as a sustainable and high quality food supply chain is crucial to facilitate the grow of human agglomerates. In this context, European laws imposes very strict requirements in the food industry, in order to ensure that food provenance is always guaranteed. Such fine-grained traceability can be only achieved by applying state-of-the-art technologies. In this paper, we present BRUSCHETTA, a blockchain-based application for the traceability and the certification of the Extra Virgin Olive Oil (EVOO) supply chain. EVOO is an emblematic food product for Italy, but it is also one of the most falsified ones. BRUSCHETTA provides a blockchain-based system to enforce the certification of this product by tracing its entire supply chain: from the plantation to the shops. The goal is to enable the final customer to access a tamper-proof history of the product, including the farming, harvesting, production, packaging, conservation, and transportation processes. BRUSCHETTA leverages Internet of Things (IoT) technologies in order to interconnect sensors dedicated to EVOO quality control, and to let them operate on the blockchain. We also provide a support for the correct tailoring of the BRUSCHETTA blockchain system, and we propose a mechanism for its dynamic auto-tuning to optimize it in case of high loads.

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We investigated the influence of various physicochemical parameters on the morphology and time-porosity formation of membranes composed of ethylene-vinyl alcohol, starch, and alpha-amylase. In particular, we determined that (1) it is possible to obtain a membrane with desired porosity by phase inversion in an appropriate water-ethanol mixture and (2) the enzymatic bioerosion is controlled by the amount of alpha-amylase present in the blend. Although no experiments involving drugs were carried out, the delivery properties of the film were determined by measuring the Darcy permeability, the effective diffusivity, and the mean reaction rate of the membranes, relating them to the modality of membrane preparation, the amount of enzyme present within the membrane, and the incubation time of the samples in a buffer solution. Simple theoretical models of the delivery properties of the membranes were developed, leading to predictions that were in good agreement with the experimental results.

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