Foto del docente

Enrico Valli

Associate Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology


Keywords: chemical analysis chromatography olive oils sensory analysis by-products food technologies

• Analytical determinations for the evaluation of the quality and authenticity of virgin olive oils.

• Modifications induced by the conservation and transport of vegetable oils and fats.

• Experimental production of virgin olive oils and other virgin or "cold-pressed" oils (eg cannabis seed oil, co-milled oils, formulation of "nutraceutical" oleolites).

• Chemical and sensory characterization of food products through:
1. extraction, separation and quali-quantitative determination of volatile molecules responsible for positive and off-flavor olfactory attributes;
2. analysis of the main components (e.g. fatty acid composition) and minor compounds (e.g. phenolic molecules, flavonoids, carotenoids);
3. measure of the antioxidant activity of specific extracts of plant origin;
4. application of quantitative-descriptive or profile sensory methods, discriminant tests, affective tests for consumer acceptability and preference;

• Characterization and enhancement of waste and by-products obtained from the foodchain (eg eliotechnics, tomato processing etc.) and investigations on the possible reuse of molecules, extracts or ingredients (eg phenolic compounds, lycopene).