Edoardo Longo

Edoardo Longo is a Researcher at the Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, actively engaged in teaching and research related to food science and sustainable agriculture. His work addresses critical challenges in climate change adaptation within agricultural systems.

His research focuses on chemometric approaches for analyzing chemical and sensory markers in food processing, sensory analysis techniques, and sustainable food engineering. Key areas include wine science, by-product recovery methods, and climate-resilient agricultural practices, particularly highlighted through involvement in the SUWIR project addressing timely solutions for climate change impacts on agriculture.

Dr. Longo teaches courses across bachelor's, master's, and doctoral programs including Chemometric Approaches to Food Processing (AGR/15), Sensory Analysis and Tasting Techniques, and Food and Wine Science. His work bridges theoretical knowledge with practical applications in mountain-region gastronomy and food innovation.

He is involved in the SUWIR project addressing climate change challenges in agriculture, though specific grants or awards aren't documented in the provided materials. His research contributes to developing new approaches for agricultural sustainability and food authenticity in changing environmental conditions.

Based at Universitaetsplatz 5, 39100 Bozen-Bolzano, his work integrates chemical analysis, sensory evaluation, and sustainable processing techniques to advance food science education and research in Alpine agricultural contexts.