معرفی
Aldo Todaro is an Associate Professor of Food Science and Technology at the University of Catania since October 1, 2024. Previously, he worked as a University Researcher (2007–2011) and Associate Professor (2019–2024) at the University of Palermo. His research focuses on enzymatic activity in food processing, brewing innovation (malting processes and beer production), and sustainable food technology.
- Education: PhD in Food Science and Technology (University of Catania, 2006); Laurea in Food Science and Technology (University of Catania, 2001).
His research has resulted in over 100 publications (74 ISI/SCOPUS-indexed) and an H-index of 24. He has participated in national and international projects (PRIN, PON, HORIZON 2020) and collaborated with food companies. Currently, he teaches Fundamentals of Unit Operations and has previously taught Unit Operations in Food Technology, Technology and Quality in the Food Supply System, and Food Processing.
- Scientific Awards:
- National Scientific Qualification for first-tier professorships (2021)
- Open badges for digital competence and language proficiency courses
- Ordinary member of SISTAl since 2012
- International Engagement:
- Visiting professor at the University of Burgundy (2021)
- Visiting scientist at Hohenheim University (2009)
He serves as a referee for journals like the Journal of Agricultural and Food Chemistry and is on the editorial board of three open-access journals. His work spans sustainability assessments (LCA in agrofood), technological innovation in citrus derivatives (via CRA-ITIDA), and digital pedagogy in food science education.
