Emanuele Boselli is an Assistant Professor in the Discipline of Food Science and Technology at the Università Politecnica delle Marche, Ancona, Italy. He has an M.S. degree in pharmaceutical chemistry and technology and a Ph.D. degree in food biotechnology. He holds a Habilitation degree in food chemistry and technology. In addition, he is coauthor of over 100 publications in the field of food analysis and food technology. His main background is on hyphenated chromatographic techniques such as HPLC-tandem/MS, GC-MS, and GCxGC-TOF/MS applied to food products. His main research lines are development of methods of extraction, purification, and high-resolution chromatography/mass spectrometry of food components potentially suitable as chemical markers in the food industry; characterization of biophenols, lipid components, amino acids, and volatile compounds affecting the quality of the raw materials, the processing technologies, and the storage/conditioning/maturation of food products; study of the modification induced by fermentation and oxidation processes in the food matrix and of the relationships between chemical composition and sensory perception of food products by means of multivariate statistical analysis; supercritical carbon dioxide extraction (SFE) of food and pharmaceutical products.
Biography Updated on 2 September 2012