Alberto Fiore

Alberto Fiore is a Professor in Food Chemistry and Technology at the Department of Built Environment and Life Sciences, Abertay University. His research focuses on mitigating heat-induced food contaminants (e.g., acrylamide), reutilizing food by-products, food ingredient reformulation using metabolomics and sensory analysis, and characterizing pore-forming toxins from Pseudomonas spp. He leads several projects, including studies on cold smoking effects, toxin formation in nicotine devices, and potato quality improvement. Fiore has extensive teaching experience, covering Chemistry, Nutrition, and Food Microbiology modules, and has contributed to curriculum development at Abertay. His industry experience includes roles in Quality Assurance in food production, and he has collaborated internationally on projects funded by grants like the Carnegie collaborative with St. Andrews University. Fiore is an active member of organizations like IFST and IMARS and has supervised multiple PhD and master’s students. His work aligns with UN Sustainable Development Goals, particularly food security and sustainable agriculture.

• Education: PhD in Agro-biology and Agro-chemistry from the University of Naples Federico II (2005), M.Sc. in Food and Science Technology (2002).
• Research Projects: Includes EU-funded Prometheus and MELISSA projects, toxin characterization in Pseudomonas, and collaborations with institutions like James Hutton Institute and University of Naples.

Research Interests: His work emphasizes food safety, sustainable food systems, and antimicrobial bioactives. Techniques employed include metabolomics, X-ray tomography, and advanced chromatographic methods. Fiore has published over 88 peer-reviewed articles and secured grants for projects on acrylamide mitigation, edible insect integration, and toxin analysis.

Awards & Recognition: Member of IFST and IMARS, contributing to academic and industry standards.

Grants & Leadership: Secured H2020 grants and led collaborations across Europe and Africa. Currently pursuing an H2020 project on Sustainable Food Systems and a British Medical Research grant with Uganda University.