Rosaria Costa

Rosaria Costa is a full-time University Researcher in the CHIM/01 (Analytical Chemistry) sector at the Department of SCIFAR (Drug and Health Product Sciences) at the University of Messina. She teaches analytical chemistry across multiple degree programs including Pharmacy, CTF, and SFA-PS, and maintains an active research program focused on natural products chemistry and sustainable food systems.

Her primary research interests center on the isolation and study of natural substances present in plant-based samples, with a particular emphasis on developing innovative analytical protocols within the green chemistry sector and recovering value from industrial waste streams. Dr. Costa's work bridges analytical chemistry with practical applications in food science, focusing on sustainable approaches to food analysis, preservation, and fortification.

Analysis of her recent publications (2023-2025) reveals consistent output in high-impact food science journals, with research trends emphasizing waste valorization, sustainable packaging development, biofortification of foods, and analysis of natural bioactive compounds. Her work demonstrates a clear commitment to addressing sustainability challenges through analytical chemistry.

• ATECO: 72.19.09 - Research and experimental development in other natural sciences and engineering
• ERC Sector: PE4_2 (Spectroscopic techniques), PE4_5 (Analytical chemistry), PE4_7 (Chemical instrumentation)
• Sustainable Development Goals: Goal 3 (Good health and well-being), Goal 12 (Responsible consumption and production)

Dr. Costa advises students across multiple degree programs while maintaining an active research agenda. Her laboratory work focuses on gas chromatography-mass spectrometry techniques applied to food analysis and natural product characterization. She has participated in significant research initiatives including the PON 2000-2006 program and has been involved in sustainability-focused public engagement activities such as UNIME Sustainability Day 2021 and the 'Green Chemistry' initiative in 2022.

Her research group, part of the Food Chemistry and Fermentation Processes Laboratory, develops practical solutions for converting waste materials into valuable products, aligning analytical chemistry expertise with sustainability challenges in the food industry.