Education

2005 - PhD in Natural Science (Ion chemistry) - University of Innsbruck (Austria)

2000 - Degree in Food Science and Technology - University of Naples "Federico II" 

Academic career and teaching activities

2019-present: Associate professor of FOOD CHEMISTRY.

2014-present: Lecturer in “Chemistry, physic and microbiology of food” at Professional school of higher education in “Higher Technician of Cooking and Refreshment Services”

2019: Lecturer in “Food Chemistry” at Professional school of higher education in “Higher Technician of production, processing and valorisation of Agri-food supply chain” - Fondazione Edmund Mach

2015-2016: Lecturer in “Sensory Descriptive Analysis: theory and practice”

Research interests

-Characterization of food properties related to sensory perception: volatile compounds, color, texture, chemical composition.

-Volatile organic compounds (VOCs).

-Food chemistry.

-Food technology.

- Analytical chemistry.

- Sensory analysis.

-Data analysis and chemometry.

Memberships in societies and scientific committees

Editorial roles

2021 Guest Editor for the topical collection "Early-Career Researchers in Chemistry" in Molecules

2019 Editorial Board Member of the journal “Molecules”,  Analytical Chemistry Section and Flavours and Fragrances Section

2018 Editorial Board Member of the journal “Beverages”

2019-2020 Guest Editor of the Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food" for “Molecules”

2012-2017 Editorial Board Member of the journal “Current Nutrition & Food Science”

2008-2016 Editorial Board Member of the journal “Recent Patents On Food, Nutrition & Agriculture”

2007-2016 Editorial Board Member of the journal “The Open Agriculture Journal”