Francesca Ieri

Francesca Ieri is a Researcher (Ricercatore III fascia) at the National Research Council of Italy's Institute of Biosciences and Bioresources (IBBR-CNR) in Florence, specializing in food chemistry and phytochemistry since December 2022. She holds a Ph.D. in Chemistry and Drug Technology (2007) and a Laurea in Chemistry and Pharmaceutical Technologies (2002) from the University of Florence, where she conducted extensive research on plant metabolites.

Her research focuses on the extraction, characterization, and application of bioactive compounds (polyphenols, volatiles) in food and nutraceutical products. Key areas include:

• Advanced analytical methods (HPLC/DAD/MS, GC×GC-TOF) for food quality assessment
• Valorization of agricultural byproducts (olive oil waste, wine pomace) in circular economy models
• Development of functional foods with antioxidant/anti-inflammatory properties
• Impact of processing techniques on bioactive compound stability

Her publications emphasize food chemistry innovations, particularly in olive oil, wine, and functional plant extracts, with consistent themes of sustainability and health applications.

She has supervised multiple Master’s/Ph.D. students at the University of Florence and led research projects like Tuscay Naturben (regional olive oil quality) and BIOACTAM (olive waste valorization). She co-invented patents for bioactive extraction technologies and contributes to the PhytoLab interdisciplinary research network.