معرفی
Lucia Parafati is a Fixed-term Assistant Professor (RTDA) in Food Science and Technology (SSD AGRI-07/A) at the Department of Agriculture, Food and Environment (Di3A) of the University of Catania. As a winner of the PON RESEARCH and INNOVATION tender (DM n. 1062/2021), she leads innovative research in sustainable food systems with emphasis on by-product valorization and wine technology.
Her educational foundation includes a degree from the University of Catania with experimental thesis on Bifidobacterium bifidum isolation, followed by an International PhD in Phytosanitary Technologies and Defense of Agroecosystems. During doctoral studies, she conducted research at the USDA Appalachian Fruit Research Station under Prof. Michael Wisniewski using RT-q PCR techniques.
Dr. Parafati's research program features:
- Valorization of agri-food by-products for functional ingredients
- Extraction/characterization of polyphenols, pigments, and fibers
- Enzyme induction in yeast strains for food enhancement
- Sustainable bioprocess development for bioactive molecules
- Sulfur dioxide reduction strategies in winemaking
Her current PON-funded project develops immobilized enzyme systems from selected microorganisms to replace sulfur dioxide in wine fermentation. Collaborative work with Prof. Palmeri demonstrated superior antioxidant properties in Sicilian "Agostani" prickly pear by-products compared to commercial "Bastardoni" fruits.
Scientific recognition includes:
- PON RESEARCH and INNOVATION tender award (DM n. 1062/2021)
She teaches Bioprocesses and related courses since 2022/2023 academic year, maintaining structured office hours. International research collaborations span the Czech University of Life Sciences and USDA, focusing on post-harvest food safety and enzymatic solutions for sustainable production.
