Angelo Cichelli

Angelo Cichelli is a Full Professor of Commodity Science and Food Chemistry at UniCamillus. His academic career includes roles as an Associate Professor (1999–2002) and research positions at the University of Chieti-Pescara (1984–1997). He specializes in food technology and quality, particularly olive oil chemistry and byproduct analysis. His research also extends to enological products and their applications.

Education: Graduated with honours from the Faculty of Agrarian Sciences, University of Bologna.

Key Affiliations:

• Member of OIV (International Organization of Vine and Wine) Committee since 2003 (representing Italy).
• Member of COI (International Olive Oil Council) Committee since 2008 (representing Italy).

Research Focus: Chemistry and technology of olive oil, including antioxidants, microelements, and flavor compounds. Collaborations with institutions like the Experimental Institute for Elaiotecniques and CRA Enology Institute.

Publications: Over 100 articles, many presented at international congresses, reflecting expertise in food chemistry and olive oil technology.