Corrado Rizzi

Corrado Rizzi is an Assistant Professor of Food Science and Technology at the Department of Biotechnology, University of Verona. His academic roles include teaching in environmental and workplace accident prevention programs, and participation in departmental governance as a member of the Departmental Council.

Education:

• Doctor in Medicine
• Specialist in Plastic Surgery
• PhD in Agroindustrial Biotechnology

Research Interests: Food biochemistry with a focus on agro-food products, including protein and enzyme studies in alcoholic beverages and cereal products. Current research emphasizes utilization of wine industry by-products for antioxidant and nutritional compounds. Key areas include allergen detection in foods, enzymatic inhibition, and valorization of agricultural waste. Techniques employed include supercritical fluids and NADES for compound extraction.

Publications: Recent work focuses on functional food development using by-products (grape pomace, beer trub, chicory waste) and allergen characterization in bakery products. Articles address enzyme inhibition properties, sensory analysis of fortified foods, and sustainable processing methods.

Advising & Grants: Leads projects on wheat allergen mitigation, functional ingredient development, and food safety standards. Active in collaborative initiatives with industry partners through spin-off companies like Microbion S.r.l. and Enerzyme S.r.l.

Labs & Teams: Collaborates with biotechnology laboratories focused on food chemistry and enology. Supervises research on protein characterization and food processing optimization.