Foto del docente

Giovanni Lercker

Adjunct professor

Department of Veterinary Medical Sciences

Curriculum vitae

After receiving a B.Sc. Degree in Chemistry July 27, 1970 at the University of Bologna, attended the School of Specialization in Analytical Chemistry at the Faculty of Mathematics, Physics and Natural Sciences of the University of Bologna. From 1970 to 1983, he collaborated with the Faculty of Agricultural Sciences of the University of Bologna as teaching assistant (1972-74), later titular (1974) and assistant professor (Agrarian Chemistry and Agrarian Industries, 1970-1971 ; Agrarian Industries, 1976- 78, full teaching assistant, 1978-1983). He was a lecturer at the "Oil, Fat and Fat Derivative Technology" course (academic year 1973-74) and received the chair of "Food Technology" (1974-83), which was part of B.Sc. animal production program at the Faculty of Agricultural Sciences of Bologna; during the academic year 1984-85, he was awarded the course "Food technology institutions" in the same B.Sc. programm.

In 1983, he won a competition for the position of Assistant Professor.

In 1986 he became a full professor for two teaching subjects, "Agrarian Industries" and "Food Chemistry". From 1985 to 1990, he taught "Chemical analysis of food products" of the degree course in Food Science and Technology, at the Faculty of Agricultural Sciences of Udine. From November 1990 he was assigned the chair of "Agricultural Industries" at the Faculty of Agricultural Sciences of the University of Florence. Since November 1993, he has been teaching "Technology of fats, fats and fats" at the Faculty of Agricultural Sciences of the University of Bologna.

From 11/1/2006 to 10/31/2009 he is Director of the Department of Food Science and Technology of the Alma Mater Studiorum-University of Bologna,

Since 24/09/2012 he is Alma Mater professor of Alma Mater Studiorum of the University of Bologna.

Since 09/24/2014 he has been appointed annual professor at the Alma Mater Studiorum-University of Bologna.

The research activity of Prof. G. Lercker is focused on the field of food lipids, in particular on their composition and their degradation products caused by processing and storage. Several methods of macro analysis have been created, but most of his work is related to instrumental microanalysis. In recent years, particular attention has been paid to the problems of oxidative stability of model systems and real systems. A part of these investigations was addressed to the study of sterol oxidation products, analyzing the model systems and the products available on the market.

He is author and co-author of over 500 publications related to these topics.

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