The Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) is a department of the University of Tuscia (Viterbo, Italy). DIBAF promotes interdisciplinary research and education in the fields of plant and forest sciences, food technology, biotechnology, environmental sustainability, and bioeconomy. Its mission is to develop innovative strategies for the sustainable use of natural resources and the enhancement of agro-ecosystems and forest landscapes. With a strong link to the territory and an international network of collaborations, DIBAF supports advanced training, applied research, and technology transfer, contributing to local development and global sustainability goals.
I am currently a researcher and lecturer in Food Technology at the Department for Innovation in Biological, Agro-Food and Forest Systems, Tuscia University (UNITUS), Viterbo, Italy. I hold a PhD cum laude in Arboriculture and Crop Science from the Sant’Anna School of Advanced Studies (Pisa, Italy). I previously held postdoctoral positions at both Sant’Anna and Tuscia University. My international academic experience includes roles as visiting researcher and lecturer at the University of Adelaide (Australia), Universidad de Córdoba (Spain), Universidade de Trás-os-Montes e Alto Douro (Portugal), and Plumpton College (UK) in 2017. My research focuses on wine production and foods technology, and the application of non-destructive tools for sustainable food and wine quality assessment. I have been involved in several national and international research projects in these fields.
Social media
Skills
Food technology
Oenology
Non destructive analyses
chemometrics
Predictive Models
Sustainable food analysis
Interests
Non destructive tools
Sensors
Statistical analysis
alternative food analysis method
Sustainable production
Additional questions
Type of entity
Academia
Thematic session to attend to:
4. Biodiversity, Sustainable Food and Mission Climate
Please, select the topic of your most interest within your thematic session:
4- Fair, healthy and environment-friendly food systems from primary production to consumption