Diana De Santis

Diana De Santis is an Associate Professor at the University of Tuscia's Department for Innovation in Biological, Agro-Food and Forest Systems. Her research expertise spans food chemistry, sensory analysis, and postharvest technology, with particular focus on olive oil quality and flavor chemistry.

Her investigations examine volatile compound profiles in various food systems including olive oils, cheeses, wine grapes, and functional food products. She develops analytical methods for authenticating geographical origin and quality of traditional products like Sicilian olive oils and Italian Fossa cheese. Current work emphasizes valorization of agricultural byproducts in functional foods and optimization of postharvest treatments to preserve sensory qualities.

Recent publications demonstrate applied research on reformulating bakery and pasta products with fruit byproducts and functional ingredients while maintaining sensory acceptability. She also explores innovative storage technologies like ozone treatment for managing postharvest diseases while retaining aroma compounds in garlic and other produce.