Ambrogina Albergamo

Ambrogina Albergamo is a Research Fellow in Food Chemistry at the Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina. She teaches in the Bachelor's Degree Program in Gastronomic Sciences (University of Messina and Eastern Mediterranean University Consortium of Noto) and serves on the Doctorate Program in Chemical Sciences faculty.

Her academic qualifications include:

• Bachelor's degree in Biology
• Master's degree in Cellular and Molecular Biology
• PhD in Cellular Biology and Biotechnology with Doctor Europaeus distinction (Erasmus+)

Dr. Albergamo's research centers on Food Chemistry and Environmental Science, investigating Mediterranean food composition (carobs, donkey milk, strawberry tree), pollutant analysis in aquatic systems, and nutritional quality. Her work directly supports UN Sustainable Development Goals for zero hunger, health, and responsible consumption.

Recent publications (2024-2025) reveal a concentrated focus on food safety and Mediterranean biodiversity, with recurring themes in contaminant monitoring, cross-cultural food comparisons, and valorization of neglected species through multidisciplinary collaborations.

Her scientific recognition includes:

• 2022 Best Paper Award in Fermentation (2024)
• FFABR Unime Research Grant (2023)
• Premio "Girolamo Bambara" (2023)
• SISSG Young Researcher Grant (2017)
• Doctor Europaeus distinction (2014)

Dr. Albergamo has secured Erasmus+ mobility grants and FFABR funding while supervising doctoral candidates. Her teaching spans contract professorships (2019-2022) to current roles in Gastronomic Sciences and as a visiting professor at the University of Cordoba.

She leads initiatives in the Food Chemistry and Fermentation Processes Laboratory, coordinating national/international projects on food safety and sustainable production systems.