Matteo Mario Scampicchio

Matteo Mario Scampicchio is a Professor in the Faculty of Agricultural, Environmental and Food Sciences at the Free University of Bozen-Bolzano (unibz) in Italy. His office is located at Universitätsplatz 5, 39100 Bozen (Bolzano), specifically in room BZ K1.07. He maintains an active research and teaching profile in food science with a focus on natural compounds and processing technologies.

Professor Scampicchio's research interests center on natural extracts, antioxidants, and lipid oxidations in food systems. His work explores the recovery of high-value compounds from food by-products, particularly fruits, and investigates antioxidant mechanisms using advanced analytical techniques. His research has practical applications in food preservation, quality assessment, and development of functional food ingredients.

His publication record shows a consistent focus on analytical methods for assessing food quality and stability, with particular emphasis on oxidation processes and antioxidant activity measurement. The research demonstrates expertise in both traditional food chemistry techniques and advanced instrumental analysis.

Professor Scampicchio teaches several courses including Computer Applications in Food Sciences, Fruit Processing, and Reaction Kinetics in Food Processing for Master's programs in Food Sciences for Innovation and Authenticity and the International Master in Garden and Fruit Science.