جست‌وجوی استاد و پژوهشگر

Luisa Manninaمشاهده پروفایل

استاد

• Food Chemistry
• NMR Spectroscopy
• Metabolomics
• +۵ مورد دیگر

Luisa Mannina is a Full Professor of Food Chemistry at Sapienza University of Rome, Department of Chemistry and Technology of Drugs, Faculty of Pharmacy and Medicine. She leads the Food Chemistry Laboratory (FOODCHEMLAB) and serves as Director of the Metabolomics Unit focusing on Foods, Nutraceuticals and Biological Fluids Research. Her academic career spans over 25 years with progressive appointments from Assistant Professor to her current Full Professor position since January 2019. Full Professor of Food Chemistry (2019-present) Associate Professor of Food Chemistry (2009-2019) Director of multiple Master's programs in Nutraceuticals and Cosmeceutics Coordinator of PhD program in Molecular design and characterization for health promotion Member of numerous institutional committees at Sapienza University Professor Mannina's research centers on Nuclear Magnetic Resonance (NMR) methodologies for food analysis and metabolomics. She has developed innovative analytical protocols for determining metabolic profiles of food matrices and biological fluids, enabling authentication of geographical origin, variety, and cultivation methods for diverse food products. Her work spans olive oils, fruits, industrial hemp, and various agricultural products, with particular emphasis on NMR-based metabolomics for food authentication and quality assessment. She has established herself as a leading expert in industrial hemp analysis, publishing extensively on cannabis inflorescences, seed oils, and related products. Analysis of her recent publications reveals a strong focus on sustainable food systems, with particular attention to agri-food waste valorization, novel food development from unconventional sources like medicinal mushrooms, and advanced analytical techniques for food authentication. Her work increasingly integrates NMR with other analytical methods to address complex food science challenges, including food fraud detection, nutritional enhancement through processing techniques, and chemopreventive properties of plant-based products. The research demonstrates consistent evolution from fundamental food characterization toward applied solutions addressing contemporary food system challenges. Her scientific recognition includes: GIDRM/GIRM 2018 Gold Medal ANVUR Research Funding (2017) Associate Editor of Journal of Integrated Omics Member of Scientific Committee of La Rivista Italiana delle Sostanze Grasse Professor Mannina has successfully supervised numerous PhD students and directed multiple Master's programs. Her research is supported by substantial funding from regional, national, and European sources, including projects on industrial hemp valorization (€150,000), innovative bio-packaging (€50,000), and metabolomic studies of Mediterranean diet adherence (€14,500). She maintains active collaborations with European research institutions and industry partners through various research contracts. Her Food Chemistry Laboratory (FOODCHEMLAB) is equipped with state-of-the-art analytical instrumentation including NMR, HPLC-PDA, GC-MS, and other advanced equipment for comprehensive food analysis. The laboratory serves as a hub for metabolomic research, food authentication studies, and valorization of agricultural by-products, contributing significantly to Sapienza University's research profile in food science and technology.

• Food Chemistry
• Mycotoxins
• Metabolomics
• +۳ مورد دیگر

Prof. Chiara Dall'Asta is a Full Professor of Food Chemistry at the University of Parma's Department of Food Science. Since 2023, she serves as the Rector's Delegate for Doctoral Programs and has coordinated the PhD Course in Food Science since 2019. She acts as the Chancellor’s liaison to the European Food Safety Authority (EFSA) and contributes to EFSA Working Groups, authoring multiple scientific opinions on mycotoxin risk assessment. Her research spans natural bioactive compounds, mycotoxins, metabolomics, and computational toxicology, with recent expansion into food fraud detection using non-targeted mass spectrometry. Key methodologies include HR-MS metabolomics, ion mobility MS, and computational models to study xenobiotic interactions. She has published over 200 peer-reviewed papers and edited the book Masked Mycotoxins . Recent publications (2022-2025) highlight trends in mycotoxin analysis, food safety risk assessment, plant-based product safety, and computational toxicology. Work frequently integrates advanced analytical technologies (e.g., GC-IMS, LC-HRMS) with chemometrics for food authenticity and contamination studies. Teaching responsibilities include courses in Food Characterization, Risk Assessment of Chemical Compounds, and Xenobiotics in Food across undergraduate and graduate programs in Gastronomic Science, Food Safety, and Pharmaceutical Chemistry.

• Food Chemistry
• Food Safety
• Analytical Chemistry
• +۹ مورد دیگر

Gianni Galaverna is a Full Professor in Food Chemistry at the Department of Food and Drug, University of Parma, Italy. He has been a core faculty member since 1997 and currently serves as Director of the Department (2024–2027). He teaches Food Chemistry and Food Safety at both undergraduate and postgraduate levels, including in the International Master in Food Technology (MITA) with the University of Buenos Aires. PhD in Chemical Sciences, University of Parma (1994) MSc in Chemistry, University of Parma (1989) His research centers on food chemistry and safety, with a strong focus on mycotoxins , bioactive compounds , and advanced analytical methodologies . He applies chromatographic and mass spectrometry techniques for targeted and untargeted profiling of food components. His work explores the chemical transformations of food during processing and storage, as well as the metabolic fate of toxins in mammals. The recent publications reflect a multidisciplinary trend combining metabolomics , agricultural sustainability , and mechanistic toxicology . His studies span from perennial wheat characterization to computational toxicology of pesticides and endocrine disruptors like zearalenone, indicating a broad integration of food science, environmental health, and molecular mechanisms. He has received the Millipore Research Award (1990) for his thesis on enantiomeric chromatographic separation. Principal Investigator or Research Unit Leader in multiple national (PRIN, AGER, PSR) and EU (FP7) projects Research contracts with food industry partners Active in scientific peer review and evaluation panels (PRIN, SIR, FIRB) He is a member of the Board of the Interdepartmental Center SITEIA.PARMA (Food Safety, Quality and Technology), the PhD Program in Food Science, and the National Commission for Academic Habilitation in Pharmaceutical and Food Chemistry. He also contributes as a member of editorial boards, including Toxins (MDPI), and as a guest editor for chromatography journals.

• Food Microbiology
• Lactic Acid Bacteria Ecology
• Fermented Foods
• +۳ مورد دیگر

Prof. Benedetta Bottari is an Associate Professor at the Department of Food and Drug Science, University of Parma. She specializes in food microbiology, focusing on lactic acid bacteria, fermented foods, and microbial dynamics in dairy products like Parmigiano Reggiano cheese. Her research employs molecular techniques like PCR analysis and fluorescence microscopy to study microbial viability and biodiversity. Educational Background: PhD in Food Science and Technology (2006–2009), University of Parma MSc in Food Science and Technology (2004), University of Parma BSc in Agricultural Studies, Diploma from G. Marconi High School (1994–1999) Research Interests: Prof. Bottari’s work centers on microbial ecology in food systems, probiotic development, food safety, and the application of advanced molecular methods to study cheese microbiota. She has contributed to projects on prebiotic effects, UV treatment for microbial abatement, and the role of microbial communities in food quality. Grants & Projects: Co-led projects on Parmigiano Reggiano microbiota and probiotic strain selection Scientific coordination of EU-funded dairy science education initiatives Collaborations with industries like Tetra Pak and CIPACK for food safety solutions Teaching: She teaches courses in Food Microbiology, Probiotics, and Functional Foods across undergraduate and graduate programs in Food Engineering, Gastronomy, and Nutrition. Labs & Teams: Her research group focuses on food microbiology, collaborating with institutions like SIMTREA and the Parmigiano Reggiano Consortium to advance food technology and safety.

• Food Science & Technology
• Sustainable Food Processing
• Agro-Food By-Product Valorization
• +۴ مورد دیگر

Fabio Favati is an Associate Professor of Food Science & Technology at the Department of Biotechnology , University of Verona. He holds roles including member of the Faculty Board of PhD in Smart Agrifood Sciences and Biotechnology Teaching Committee. His research focuses on sustainable food processing, agro-food by-product valorization using green technologies (e.g., supercritical fluids and NADES), and sensory analysis. He leads the Supercritical Fluid Lab and Sensory Analysis Lab (ISO 8589:2007-certified) at the Department. Education & Experience : Curriculum includes extensive contributions to food innovation and sustainability. Teaching spans courses like Food Processing & Preservation Technologies, Food Product Development, and Quality Management in the Food Industry across multiple academic programs. Research Interests : Development of eco-friendly extraction methods (e.g., NADES for carotenoids/anthocyanins), functional food fortification, and holistic food preservation integrating sensory evaluation. Projects include valorizing olive oil by-products, microalgae biomass, and pumpkin/radicchio wastes. Collaborates with local/national industries. Grants & Projects : Leads initiatives like SustaIn4Food (2020–) for sustainable agro-food processes and functional food development. Engages in industry partnerships for product innovation (e.g., fortified chocolate, low-FODMAP foods). Labs & Facilities : Manages advanced labs for supercritical fluid technology and sensory analysis. Equipment includes high-pressure reactors (up to 100 MPa) and computerized sensory data systems.

Maria De Angelisمشاهده پروفایل

استاد

• Food Microbiology
• Gut Microbiota
• Probiotics & Prebiotics
• +۳ مورد دیگر

Maria De Angelis is a Full Professor at the University of Bari Aldo Moro (UniBA) and serves as Director of the Department of Soil, Plant and Food Sciences (Di.SSPA) . Her research focuses on food microbiology, gut microbiota interactions, and nutritional enhancement of fermented products. Department: Soil, Plant and Food Sciences (Di.SSPA) Email: maria.deangelis@uniba.it Contact: +39 0805442949 (office), +39 3485894077 (mobile) Research Interests include: Microbial ecology of fermented foods Probiotic and prebiotic development Food waste valorization through fermentation Gut microbiota modulation in health and disease Traditional food processing optimization Functional food design Recent Publications demonstrate expertise in sourdough fermentation, probiotic delivery systems, and microbiome interactions with dietary interventions. She maintains active teaching responsibilities including Microbiology of Fermented Foods in the Food Science and Technology degree program.

• Proteomics
• Lipidomics
• Metabolomics
• +۳ مورد دیگر

Marcello Manfredi is an Associate Professor at the Department of Translational Medicine, Università degli Studi del Piemonte Orientale 'Amedeo Avogadro'. His research focuses on proteomics, lipidomics, and metabolomics, with applications in infectious diseases (e.g., COVID-19), cancer therapy (e.g., triple-negative breast cancer), and functional food development. He leads projects on universal cancer vaccines (UniCanVax), environmental pollution mitigation (SCENARIOS), and sustainable chemical design (INSIGHT). Collaborations span across Europe and Italy, with expertise in multi-disciplinary approaches to biomedical and environmental challenges. Key research interests include extracellular vesicles, biomarker discovery, and the interplay between diet and chronic diseases. His work aligns with UN Sustainable Development Goals, particularly in health and environmental sustainability. He holds grants from AIRC, the European Commission, and other funding bodies, demonstrating a strong commitment to translational research.

• Cancer Stem Cells
• Tumor Microenvironment
• Precision Medicine
• +۷ مورد دیگر

Giorgio Stassi serves as a Professor in the Department of Surgical and Oncological Disciplines at the School of Medicine and Surgery , University of Palermo . His research focuses on cancer stem cells (CSCs) across colorectal, breast, and thyroid malignancies, with emphasis on microenvironment interactions and therapy resistance mechanisms. Office hours are held weekly at the Laboratory of Cellular and Molecular Pathophysiology in Palermo. His research interests include: Precision Medicine applications in CSC-targeted therapies Immunological profiling of tumor microenvironments Epigenetic and metabolic drivers of chemoresistance Bioinformatic analysis of CSC phenotypes Drug repurposing for CSC eradication Recent publications demonstrate a clear trend toward computational oncology and immunomicroenvironment engineering , with notable work on tumor-on-chip systems, NGS-based prognostics, and macrophage-CSC crosstalk. Key journals include Magazine article and Review essay formats addressing clinical translation of laboratory findings. No scientific awards were documented in the provided materials. His supervisory activities include thesis guidance ("Tesi curate") and Erasmus program coordination, though specific students and projects aren't listed. Research is conducted primarily at the Laboratory of Cellular and Molecular Pathophysiology , with institutional support from the ATeN Center and ASCENT Advanced Studies Centre.

Sara Ferrarisمشاهده پروفایل

دانشیار

• Biomaterials
• Materials Science
• Surface Characterization
• +۶ مورد دیگر

Sara Ferraris is an Associate Professor at the Department of Applied Science and Technology (DISAT), Polytechnic University of Turin. She is affiliated with multiple degree programs including the College of Mechanical, Aerospace and Automotive Engineering, College of Chemical and Materials Engineering, and College of Biomedical Engineering. Her research focuses on Biomaterials , Surface Characterization , Metallic Materials , and Natural Molecules . Supervises PhD students in Materials Science and Bioengineering Active member of Italian Society of Biomaterials since 2007 Editorial board member of COATINGS journal since 2018 Her recent publications emphasize surface modification for biomedical applications, antiadhesive coatings , and sustainable material development . She holds multiple national and international patents related to dental implant surfaces , antibacterial coatings , and composite bone cements . Her work aligns with UN SDGs for Good Health , Clean Water , and Industry Innovation .

Salvatore Barbagalloمشاهده پروفایل

استاد

• Water Management
• Irrigation
• Wastewater Reuse
• +۴ مورد دیگر

Salvatore Barbagallo is a Full Professor of Agricultural Hydraulics at the Faculty of Agriculture, University of Catania, where he has been teaching since 2001. He holds office in the Engineering Area at Via Santa Sofia, 100, Room 23, and maintains regular office hours on Mondays and Fridays from 9:00 to 11:00. His academic career spans over three decades, beginning with his graduation in Hydraulic Engineering from the University of Catania in 1981. His educational background includes: Graduated in Hydraulic Engineering from the University of Catania (1981) Professor Barbagallo's research focuses on critical water management issues, particularly in Mediterranean agricultural contexts. His work addresses the sustainable use of water resources through innovative approaches to wastewater treatment and reuse. He has pioneered research on phytoremediation systems using constructed wetlands for treating urban and agro-industrial wastewater. His investigations extend to understanding the effects of wastewater reuse on crop production, agricultural product quality, and potential health implications. Professor Barbagallo also contributes significantly to water resources planning frameworks that balance agricultural needs with environmental protection requirements, particularly in water-scarce regions like Sicily. Through his extensive publication record of approximately 180 scientific papers, Professor Barbagallo has established himself as a leading expert in agricultural water management. His research demonstrates a consistent trajectory toward developing practical, sustainable solutions for water reuse in agriculture, with particular attention to Mediterranean cropping systems. The breadth of his work spans from fundamental studies on treatment processes to applied research on implementation strategies and policy frameworks. His scientific recognition includes: Membership in the prestigious Academy of Georgofili of Florence Membership in the Academy of Zelanti and Dafnici of Acireale Professor Barbagallo has supervised numerous research projects and doctoral students throughout his career, though specific student names are not documented in the available materials. He has coordinated multiple national and international research initiatives, including his current role as scientific director of a Ministry of Economic Development project focused on sustainable use of citrus processing by-products. His leadership extends to significant administrative roles, having served as Dean of the Faculty of Agriculture at the University of Catania (2002-2008) and President of the Evaluation Committee of the University of Catania (2017-2021). His laboratory and research team, operating under the Center for Studies in Economics Applied to Engineering in Catania (CSEI-Catania), which he directs, focuses on practical applications of water management technologies. The team works closely with regional authorities and agricultural stakeholders to implement and monitor wastewater reuse systems throughout Sicily, with particular attention to the Ragusa province where citrus production is prominent.

• Food Microbiology
• Food Safety
• Lactic Acid Fermentation
• +۳ مورد دیگر

Valentina Bernini is an Associate Professor at the University of Parma's Department of Food and Drug, specializing in Food Microbiology and Food Safety. She holds a PhD in Food Sciences and Technologies (University of Parma, 2006) and a Master's degree in Food Science and Technology (2003). Affiliation: Department of Food and Drug, University of Parma Roles: Coordinator of research projects, PhD tutor, and member of multiple academic committees Her research focuses on microbial dynamics in food ecosystems, including lactic acid bacteria behavior, pathogen control, and fermentation of agricultural by-products for novel food products. Key areas include: Lactic acid fermentation of vegetable substrates Antimicrobial compound production from food waste Microbial safety in cheese production Bernini has authored over 55 publications (h-index 20) and contributed to projects like the development of antimicrobial agents from tomato by-products and microbial risk mitigation in Mozzarella di Bufala Campana. She has coordinated national and international initiatives, including the SAFFROMFOOD and PROSPARE programs. She serves on the Scientific Committee of the MIRRI-IT infrastructure and is part of the Società Italiana di Microbiologia Agraria, Alimentare e Ambientale (SIMTREA). Her work bridges academia and industry, with spin-off ventures like SIIIA S.r.l., focused on food safety testing.

• Food Science
• Nutrition
• Sustainable Food Systems
• +۷ مورد دیگر

Francesca Bot is an Associate Professor at the Department of Food and Drug Sciences, University of Parma. Her expertise spans food science, nutrition, and microbiology, with a focus on gut microbiota, probiotics, and functional foods. She teaches courses on food preservation, global food law, and food system sustainability. Academic Appointments: Teacher tutor for Food Science (2024/2025, 2023/2024, 2022/2023) Research Focus: Bifidobacteria microbiome, host-microbe interactions, vitamin biosynthesis, and food-microbiota cross-talk Key Collaborations: Worked with researchers on plant protein stability, gut fermentation models, and microbiota preservation Her recent publications investigate molecular interactions between botanicals and gut microbiota, genetic traits of probiotic strains, and microbiota modulation in stress models. While no specific awards are mentioned, her work spans food chemistry, functional foods, and microbiome applications.

• Food Science and Technology
• Food Biotechnology
• Sustainable Food Processing
• +۵ مورد دیگر

Roberta Tolve is a Temporary Assistant Professor at the Department of Biotechnology, University of Verona. She specializes in Food Science and Technology with a focus on sustainable food processing, functional food development, and bioactive compound extraction. Her research emphasizes natural deep eutectic solvents (NADES) for valorizing agricultural by-products and enhancing food nutritional profiles. She contributes to interdisciplinary projects like RAINDROP (rice by-product valorization) and SustaIn4Food (Veneto agro-food sustainability). Teaching responsibilities include courses on Unit Operations in Food Technologies, Quality Management in the Food Industry, and Project Management for food engineering students. She actively participates in academic governance as a researcher representative in the Academic Senate and the Biotechnology Departmental Council. Her research portfolio spans 30+ peer-reviewed articles since 2015, covering topics such as microencapsulation of bioactives, low-FODMAP food development, and eco-friendly packaging. Major projects include PNRR-funded initiatives and collaborations with industry spin-offs like Microbion and Genartis.

• Organic Chemistry
• Sustainable Chemistry
• Green Synthesis
• +۳ مورد دیگر

Roberto CALMANTI is a Lecturer in the Department of Chemistry at Ca' Foscari University of Venice, specializing in Organic Chemistry and Sustainable Technologies. He serves as Laboratory Supervisor and teaches courses including Organic Chemistry 2 and Laboratory modules for undergraduate degrees in Chemistry and Sustainable Technologies. At the doctoral level, he instructs on Green Synthetic Approaches and Sustainable Processes within programs like Sustainable Chemistry and Bio/Nanomaterials Science. His research focuses on green chemistry innovations, including CO₂ capture via organic synthesis, scalable CBD purification from hemp, and sustainable extraction of biomaterials from marine and agricultural waste. Notable projects include developing eco-friendly methods for chitin isolation from crab shells and creating wearable patches using fish scale-derived materials. His work bridges organic chemistry with environmental sustainability, emphasizing waste valorization and industrial applications. CALMANTI has contributed to peer-reviewed journals in organic synthesis, catalysis, and materials science. His teaching responsibilities span both theoretical and laboratory components, reflecting his hands-on approach to sustainable chemical education. Currently active in multiple interdisciplinary research initiatives, he maintains an academic profile at Ca' Foscari's portal .

• Food Chemistry
• Phytochemistry
• Analytical Chemistry
• +۵ مورد دیگر

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.