Researchers with fixed-term contract in tenure track (RTT) - Food science and technology (Prof. Scampicchio, Matteo Mario)

Call

Rector's Decree n. 538/2025 of 31.03.2025

Call(pdf)

List of recognized language certificates(pdf)

Online application (link)

Website of the procedure (link)

Project

Oxidative stability and food quality: role of natural antioxidants, preservation strategies, and advanced processing technologies.

Deadline for sending applications and publications

Within 30 days from the day following the publication of this public announcement in “Gazzetta Ufficiale della Repubblica”

Number applications

3

Description of the research activity:

The researcher(s) will be engaged in the study of oxidative stability of foods and the improvement of product quality and safety through the use of natural antioxidants. The research activity will involve the chemical-physical and functional characterization of polyphenols from plant matrices and agri-food by-products, as well as their application for the control of lipid and protein oxidation. The effects of food processing technologies on the bioaccessibility and bioavailability of antioxidants will be evaluated. Research will include advanced analytical approaches, such as HPLC chromatography, NMR spectroscopy, electrochemical and calorimetric techniques. Scientific production and contribution to the acquisition of research funding is expected.