Luigi DE BELLIS

Luigi DE BELLIS is a Full Professor of Plant Physiology at the Department of Biological and Environmental Sciences and Technologies (DiSTeBA) within the Faculty of Mathematical, Physical and Natural Sciences at the University of Salento. He is based at the Ecotekne Center in Lecce, Italy, where he conducts research and teaching in plant physiology and related fields. His academic career spans several decades with significant contributions to plant science.

Professor DE BELLIS earned his Degree in Agricultural Sciences with highest honors (110/110 cum laude) from the University of Pisa in 1981, followed by a PhD in Horticulture from the same institution (1983-1986). His research interests encompass Plant Physiology, Food Science and Technology, Horticulture, Plant biomass, and specific areas including glyoxylate cycle enzymes, carbohydrate metabolism, and plant responses to pathogens like Xylella fastidiosa. His work particularly focuses on olive tree physiology, durum wheat genetics, and bioenergy applications from plant biomass.

Analysis of his recent publications reveals a strong focus on plant-pathogen interactions, particularly regarding Xylella fastidiosa and olive quick decline syndrome. His research bridges traditional plant physiology with modern information technology applications, including deep learning for disease detection and robotic applications in plant pathology. His work spans molecular biology, agricultural applications, and sustainable management practices.

Throughout his career, Professor DE BELLIS has served in various leadership roles, including Director of the Department of Biological and Environmental Sciences and Technologies from 2012 to 2020 and membership on the Academic Senate of the University of Salento. He has managed multiple research units for national and European projects and served as a referee for numerous prestigious journals in plant science.

His research activities include extensive work on olive oil enhancement, plant biomass for energy production, genetics of olive and wheat species, and responses to pathogens. He has directed studies on wheat and barley flours for pasta production, olive oil wastewater purification, and evaluation of organoleptic qualities of agri-food products.