Carlotta Compari

Carlotta Compari serves as Associate Professor in Physical Chemistry (SSD CHIM/02) at the University of Parma's Department of Food and Pharmaceutical Sciences since 2021, teaching across Pharmaceutical Chemistry, Medical Biotechnology, and Food Science programs. She concurrently holds the position of Head of Quality Assurance for the Master's Degree in Veterinary Medical and Pharmaceutical Biotechnologies.

Education:

• Pharmaceutical Chemistry and Technology graduate, University of Parma (1993-1994)
• State-qualified Pharmacist (1994)
• Doctorate in Protein Chemistry, University of Turin (1995-1999)
• University Researcher appointment in Physical Chemistry (2000)

Research Focus: Her work centers on solution equilibria of biologically active molecules through five interconnected domains: (A) cationic gemini surfactants for non-viral gene delivery vectors, (B) thermodynamic profiling of metallo-enzyme inhibitors, (C) tyrosinase-targeted anti-browning agents, (D) bile salt-fiber interactions for cholesterol management, and (E) statistical thermodynamics of hydrophobic hydration. Methodologies include potentiometry, spectrofluorimetry, and molecular modeling.

Publication Trends: Recent work (2022-2024) reveals intensifying cross-disciplinary integration between pharmaceutical chemistry and food science, particularly in vector design for gene therapy and enzyme modulation. Key patterns include fluorinated surfactant optimization, multi-technique validation of inhibition mechanisms, and translational applications in nutraceutical development.

Academic Leadership: She has supervised approximately 30 degree theses while serving on teaching committees including Admission/Orientation/Tutoring and Self-Evaluation Commissions. Her instructional portfolio spans Physical Chemistry, Biothermodynamics, and Food Chemistry across seven distinct Master's programs since 2000, with consistent annual course assignments through 2025/2026.