Marco Ciulu

Marco Ciulu is a Temporary Assistant Professor at the Department of Biotechnology, University of Verona. His academic role includes teaching Food Chemistry, Pharmaceutical Chemistry, and Wine Identity courses across multiple undergraduate and master's programs. He specializes in food safety, analytical chemistry, and the development of methods for food authentication and traceability. His research focuses on identifying contaminants, ensuring food quality, and applying non-destructive technologies for product verification.

• Education: PhD in Food Chemistry (not explicitly stated but inferred from academic rank).

Research Interests: Food safety through mass spectrometry and analytical methods; innovative strategies for food authentication, including non-destructive spectroscopic techniques and chemometrics. Current projects include the MISTRAL initiative on food sustainability and traceability.

Publications: Recent work spans coffee byproduct utilization, honey authenticity via NIR spectroscopy, and thermal degradation of anthocyanins. His articles emphasize analytical techniques in food science and environmental impact assessments.

• Grants/Projects: Leading MISTRAL (2024), investigating sustainable food practices.
• Teaching: Offers courses in Food Chemistry, Wine Analysis, and Quality Control of Dietary Products.

Labs/Teams: Involved in the Department of Biotechnology’s analytical labs, collaborating with industry spin-offs like Microbion and Enerzyme S.r.l. for applied research.