جست‌وجوی استاد و پژوهشگر

• Agricultural Sustainability
• Environmental Impact Assessment
• Animal Behavior and Welfare
• +۳ مورد دیگر

Maurizio Ramanzin is a Full Professor at the University of Padova , affiliated with the School of Animal Science and Department of Agronomy, Animals, Food and Natural Resources (DAFNAE) . His research focuses on Agricultural Sustainability , Environmental Impact Assessment , and Precision Livestock Farming . Academic Field : AGR/19 Email : maurizio.ramanzin@unipd.it Address : Agripolis - Viale dell'università, 16 - Legnaro (Padova) – ITALY His work explores the interactions between livestock systems and ecosystem services in mountainous regions, with emphasis on: Grazing Management and biodiversity conservation Life Cycle Assessment (LCA) of dairy and beef systems Climate Change Adaptation in Alpine ungulates Animal Welfare in small-scale farms Technological Tools (GPS, NIRS) for monitoring grazing behavior Key trends in his recent publications include: Quantifying environmental drivers of wolf predation on livestock Developing low-cost biologging systems for dairy cows Analyzing social-ecological trade-offs in mountain agriculture Assessing microbial dynamics in alpine soils

• Ceramics
• Coatings
• Crystallographic Texture
• +۷ مورد دیگر

Luca Lutterotti is an Associate Professor at the University of Trento , Department of Industrial Engineering, specializing in material characterization techniques. His expertise spans X-ray diffraction (XRD) , X-ray fluorescence (XRF) , and electron diffraction , with a focus on nanomaterials , functional materials , and crystallographic texture . He developed the widely used MAUD software for Rietveld refinement and texture analysis, with over 30 daily downloads since 2000. Education : Laurea in Materials Engineering (1988, University of Trento, Italy), HDR in Fundamental Sciences (2010, Université de Caen-Basse Normandie) His research interests include micromechanics , residual stress analysis , quantitative phase analysis , and archeometry . He has led international projects like EIT Raw Materials Paired-X (2018-2021) and coordinated the SOLSA H2020 project (2016-2020), which introduced automated core analysis systems for mining. His work has secured €1.5 million in European funding. Recent publications emphasize combined XRD-XRF methodologies , neutron diffraction , and automated material analysis , particularly in mining and recycling. Key tools include MILK (Python interface for MAUD) and advanced detectors for portable systems. Scientific Awards : HDR (2010), Chaire of Excellence (2012-2014) He has held visiting positions at UC Berkeley , Université du Maine , and JAEA (Japan Atomic Energy Agency) , contributing to global collaborations in material science and mining technologies.

• 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.

• Consumer Behavior
• Food Science
• Agricultural Economics
• +۷ مورد دیگر

Giovanni Sogari is an Associate Professor in Consumer Behavior at the Department of Food and Drug at the University of Parma, Italy. His academic journey includes an MSc in Food Science (2010) and a Ph.D. in Agriculture Economics (2015) from the Catholic University of the Sacred Heart, Piacenza. From 2017 to 2020, he held a prestigious Marie Skłodowska-Curie Fellowship at Cornell University, conducting research on consumer science to improve healthy eating habits. Dr. Sogari's research lies at the nexus of psychology, sensory analysis, and experimental economics, focusing on eating behavior to inform policy-makers, private companies, and the public. His work spans several key areas including: Consumer behavior and food choices Novel foods and edible insects Healthy and sustainable diets Alternative proteins Wine and sustainability Fisheries & Aquaculture His recent research has focused on understanding what drives consumers to make healthier food choices, with particular attention to digital nudging interventions, cross-cultural consumer valuation of alternative protein sources, and the impact of labeling systems like Nutri-Score on consumer behavior. Dr. Sogari has led and participated in numerous European and national research projects, including the Marie Curie project CONSUMEHealth, PrimeFish, and MoreMedDiet. Dr. Sogari has received several scientific awards and recognitions, including: Marie Skłodowska-Curie Fellowship (2017-2020) National Scientific Qualification to the positions of Professor of Second Chair (2018) Expert Scientist position at the European Food Safety Authority (2020) As an educator, Dr. Sogari teaches Consumer Behavior, Agricultural commodities Marketing, and Methods and techniques for consumer analysis at both undergraduate and graduate levels. He has been actively involved in various Master's programs at the University of Parma and has conducted international teaching activities at institutions including Kedge Business School (France), Technical University of Munich (Germany), and Michigan State University (USA). Dr. Sogari is an active member of several scientific societies, including the Italian Association of Agricultural and Applied Economics (AIEAA), the European Association of Agricultural Economists (EAAE), and the Institute of Food Technologists (IFT). His work bridges academic research with practical applications to address contemporary challenges in food systems, sustainability, and consumer behavior.

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.

• 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.

• Animal Nutrition
• Rumen Fermentation
• Methane Emissions
• +۳ مورد دیگر

Franco Tagliapietra is an Associate Professor at the University of Padova , Italy. His research focuses on animal nutrition , rumen fermentation , and methane emissions in dairy cattle, with additional interests in milk and cheese composition . Key research areas: Methane mitigation in ruminants, dietary supplements, microbial community analysis, cheese quality assessment. Recent publications highlight advancements in in vitro fermentation analysis (e.g., Gas Endeavour equipment), plant-based additives to reduce methane, and comparative studies on milk/mineral profiles across species. His work bridges agricultural sustainability and dairy product innovation .

• Food Safety
• Animal-Derived Food Products
• Spectroscopy in Food Analysis
• +۲ مورد دیگر

Maria Olga Varrà is a fixed-term researcher in the Department of Food and Drug Sciences at the University of Parma, Italy. Her work focuses on food safety, traceability, and health risk assessment for animal-derived products, with particular expertise in spectroscopic and elemental analysis techniques. Research Interests: Food safety monitoring for toxins and contaminants Application of near-infrared spectroscopy (NIR) in food authenticity Traceability systems using isotopic and elemental markers Health risk assessment for dietary metal exposure Metabolomics in livestock health monitoring Publication Trends: Recent articles emphasize analytical chemistry methods for detecting contaminants (alkaloids, heavy metals) in food chains, development of rapid spectroscopic tools for freshness monitoring, and chemometric approaches to seafood authentication. Teaching Activities: Instructs courses on hygienic control of animal-origin products and food quality systems.

Valentina Belloمشاهده پروفایل

استادیار

• Optofluidic Sensors
• Biomedical Engineering
• Photonics
• +۳ مورد دیگر

Valentina Bello is an Assistant Professor at the University of Pavia's Laboratory of ElectroOptics, specializing in optofluidic sensors for biomedical applications. She holds a BSc in Bioengineering (2016) and MSc in Electronic Engineering (2018) from the University of Pavia, and completed her PhD in 2022 on optofluidic sensors. Her international experience includes research at KU Leuven (Belgium) and Boston University (USA). Her research focuses on developing innovative optical sensing technologies including fiber-optic biosensors, speckle pattern analysis for food safety, and microfluidic systems for medical diagnostics. She applies machine learning techniques to enhance optical sensing capabilities in pharmaceutical and nutritional monitoring applications. Recent publications demonstrate a strong focus on optical sensing for healthcare applications, with 60% of her last 15 articles addressing medical diagnostics or food safety. Her work shows consistent development of non-invasive optical techniques, particularly in speckle pattern analysis and refractive index sensing. IEEE I&M Society Member IEEE Photonics Society Member Chair of IEEE Student Branch Pavia She leads research at the ElectroOptics Laboratory focusing on smart sensing platforms for clinical safety and industrial applications. Current projects include optical monitoring systems for hemodialysis therapy and AI-enhanced food adulteration detection.

• Dairy Science
• Animal Nutrition
• Spectroscopy Applications
• +۳ مورد دیگر

Mauro Penasa is an Associate Professor at the Department of Agronomy, Animals, Food, Natural Resources and Environment (DAFNAE) at the University of Padova, Italy. His research focuses on advanced analytical techniques for dairy and agricultural product characterization. Position: Associate Professor Department: DAFNAE Email: mauro.penasa@unipd.it Penasa's work revolves around dairy science , animal nutrition , and food technology , utilizing mid-infrared and near-infrared spectroscopy to analyze milk composition, coagulation properties, and meat quality. His studies address topics such as fatty acid profiling, mineral content prediction, and genetic parameters for milk traits. The 15 most recent publications highlight his expertise in spectroscopy applications for milk quality analysis , cheese production optimization , and genetic studies in cattle breeds. Notable trends include the use of spectroscopy for real-time monitoring in dairy processing and crossbreeding effects on milk yield and composition. Penasa's research has implications for enhancing dairy profitability, improving animal breeding strategies, and developing standardized methods for assessing agricultural products. His work bridges analytical chemistry , genetics , and technological innovation in livestock systems.

• Food Chemistry
• Food Science
• Food Biotechnology
• +۳ مورد دیگر

Ambrogina Albergamo is a Research Fellow in Food Chemistry at the Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina. She teaches in the Bachelor's Degree Program in Gastronomic Sciences (University of Messina and Eastern Mediterranean University Consortium of Noto) and serves on the Doctorate Program in Chemical Sciences faculty. Her academic qualifications include: Bachelor's degree in Biology Master's degree in Cellular and Molecular Biology PhD in Cellular Biology and Biotechnology with Doctor Europaeus distinction (Erasmus+) Dr. Albergamo's research centers on Food Chemistry and Environmental Science , investigating Mediterranean food composition (carobs, donkey milk, strawberry tree), pollutant analysis in aquatic systems, and nutritional quality. Her work directly supports UN Sustainable Development Goals for zero hunger, health, and responsible consumption. Recent publications (2024-2025) reveal a concentrated focus on food safety and Mediterranean biodiversity, with recurring themes in contaminant monitoring, cross-cultural food comparisons, and valorization of neglected species through multidisciplinary collaborations. Her scientific recognition includes: 2022 Best Paper Award in Fermentation (2024) FFABR Unime Research Grant (2023) Premio "Girolamo Bambara" (2023) SISSG Young Researcher Grant (2017) Doctor Europaeus distinction (2014) Dr. Albergamo has secured Erasmus+ mobility grants and FFABR funding while supervising doctoral candidates. Her teaching spans contract professorships (2019-2022) to current roles in Gastronomic Sciences and as a visiting professor at the University of Cordoba. She leads initiatives in the Food Chemistry and Fermentation Processes Laboratory, coordinating national/international projects on food safety and sustainable production systems.

• Food Science
• Dairy Technology
• Food Preservation
• +۴ مورد دیگر

Marcello Alinovi serves as a Researcher at the Department of Food and Drug Sciences, University of Parma, Italy. His teaching appointments span multiple degree programs and academic years: Dairy Technology II – Cheeses (2023/2024–2025/2026) for Dairy Enterprise Technologies and Management Food Technology 2 (2021/2022–2024/2025) for Food Science and Technology Functional Foods Technologies and Quality Control (2020/2021–2024/2025) for Human Nutrition Sciences Innovative and Sustainable Technologies for Dairy and Meat Products (2020/2021–2023/2024) for Innovative and Sustainable Livestock Production Food Preservation (2018/2019) for Food System: Management, Sustainability and Technologies His research centers on dairy science, food preservation, and sustainable technologies, with emphasis on cheese composition, plant-based food innovation, and functional properties. Key investigations include physico-chemical analysis of dairy products, in vitro digestibility studies, and natural extract applications for oxidative stability. His work bridges food chemistry, nutrition, and sustainable processing methodologies. Analysis of his 2025 publications reveals dominant themes in dairy science (cheese structure, mineral digestibility) and plant-based food development (legumes, fermented beverages). Methodologies include fermentation optimization, VOC profiling, and comparative nutritional assessment, demonstrating interdisciplinary integration of food chemistry, microbiology, and nutritional science. Current work focuses on sustainable dairy alternatives and preservation techniques using natural compounds. No scientific awards or fellowships are documented in the source material. Details regarding student supervision, research grants, laboratory facilities, or collaborative teams were not provided in the available information.

• Analytical Chemistry
• Environmental Science
• Food Safety
• +۳ مورد دیگر

Maurizio Piergiovanni is a Fixed-Term Researcher at the Department of Chemical, Life and Environmental Sustainability Sciences, University of Parma. His work focuses on advanced analytical techniques for health product characterization, environmental monitoring, and food safety applications. Research Focus: Development of mass spectrometry-based methods for traceability, contaminant detection, and biomarker identification. Teaching: Involved in Master's programs including Advanced Molecular Sciences for Health Products and Environmental and Resource Sciences and Technologies. His recent publications highlight expertise in integrating chromatography, ion mobility, and chemometrics for food safety and environmental challenges. Key trends include real-time monitoring of chemical migration, allergen detection, and agricultural contaminant analysis. Current research emphasizes food contact materials, dairy traceability, and antibiotic biomarkers in livestock. No scientific awards or student advising details are provided in the available text.

• Food Science and Technology
• Food Safety
• Packaging Technology
• +۵ مورد دیگر

Patrizia FAVA is an Associate Professor at the University of Modena and Reggio Emilia, affiliated with the Department of Life Sciences ex-Agraria. Her research focuses on food science and technology, with particular emphasis on food safety, packaging technology, shelf-life prediction, and antimicrobial solutions. She teaches courses related to food residues, shelf-life techniques, and food engineering at the Master’s and Bachelor’s levels. FAVA has contributed extensively to peer-reviewed publications addressing topics such as acrylamide mitigation in baked goods, biodegradable food packaging materials, and innovative sensory analysis methods. Her work integrates experimental design, material science, and food chemistry to enhance product quality and sustainability. Key achievements include developing antimicrobial films using zinc-melamine complexes and optimizing chia seed mucilage for edible coatings. FAVA’s research also addresses domestic food waste reduction through shelf-life assessments of UHT milk and pesto. She is actively involved in supervising student projects and advancing food engineering methodologies.

• Food Science
• Nutrition
• Plant Science
• +۴ مورد دیگر

Paola Pontieri is a Researcher at the Institute of Biosciences and Bioresources (IBBR), part of the National Research Council of Italy (CNR), working at the Naples branch (UOS Napoli). She has established herself as a leading expert in food-grade sorghum research and mitochondrial biology, with work spanning agricultural science, food technology, and biomedical applications. Education: PhD in Applied Biological Sciences at the University of Naples Federico II (2007) Degree in Pharmacy at the University of Naples Federico II Dr. Pontieri's research program focuses on two primary areas: food-grade sorghum as a functional food source and mitochondrial ribosomal proteins in relation to neurodegenerative diseases. Her sorghum work encompasses the entire value chain from cultivation to food product development, with particular emphasis on white food-grade varieties suitable for celiac patients. She has conducted extensive analyses of sorghum's nutritional composition, protein content, antioxidant properties, and practical applications. Her mitochondrial research investigates connections between mitochondrial ribosomal proteins and diseases like Alzheimer's using yeast and nematode models, with a specific focus on tellurite resistance mechanisms. Analysis of Dr. Pontieri's publication record shows a consistent focus on sorghum as a food resource with Mediterranean adaptability, expanding over time to include connections between mitochondrial function and human health. Her recent work (2024-2025) demonstrates continued innovation in sorghum applications, including animal nutrition, while maintaining her dual research focus that bridges agricultural science with biomedical research. Research Projects: ISFAAGF - Development of a sorghum agri-food chain for gluten-free products Celi.Net - Characterization of gluten-free crops including food-grade sorghum Distretto Campania Bioscience - Functional flours and baked goods for celiac patients NutrAge - CNR-DISBA project focused on nutrition and aging Dr. Pontieri has served as Scientific Responsible for multiple research projects funded by regional and national initiatives, demonstrating leadership in coordinating interdisciplinary teams. Her work has practical applications in developing sustainable food systems and addressing nutritional challenges, with significant collaborations across Italy and internationally. Her laboratory focuses on characterizing sorghum proteins and bioactive compounds, establishing protocols for nutritional analysis of Mediterranean-grown varieties, and investigating mitochondrial dysfunction mechanisms.