Consorzio Interuniversitario per lo sviluppo dei Sistemi a Grande Interfase
Center for Colloid and Surface Science

Personal information

Position: Post-Doc


Phone: +39 3473121316

Location: Campobasso

Fields of Interest:

- Food technologies;

- Thermal analysis;

- Rheology;

- Texture and physical analysis;       

- Colloid science;

- Chemistry;

- Data elaboration;

- Statistical analysis;


Actual role:

PhD student in Agriculture, Technologies and Biotechnologies (DOT1339335) at Agricultural, Environment and Food Technology Department of the University of Molise. Thesis title: Evaluation of rheological and functional properties of starch and non-starch polysaccharides in cereals.



- 07/2017: Bachelor Degree in Food Sciences & Technologies, at the University of Molise (110 cum laude/110). Thesis title: Recovery of functional phenolic substances from oil industry by-products.

- 06/2019: Master degree: in Food Sciences & Technologies, at the University of Molise (110 cum laude/110). Thesis title: Chemical-physical characterization of chia seeds mucilage and applications in the food industry.


Expertise: expert in the subject:

- Physical, rheological and sensory methods for assessing the quality of food products (LM-70);

-  Technology of cereals and confectionery products (LM-70);

- Unit operations and conditioning (LM-26);


Collaboration with international research centres:

- 01/10/22 – 01/12/22: Collaboration with lnstituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Dpto. de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n 46022 Valencia, Spain). Scientific referent: Prof. Eugenia Martin-Esparza.

- 01/12/2022-01/02/2023: Collaboration with Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC). Universitat Politècnica de València, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Spain. Scientific referent: Prof. Maria Cristina Molina Rosell.



High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta

- De Arcangelis E. - Angelicola M. - Trivisonno M.C. - Silvio Iacovino - Falasca L. - Lafiandra D. - Sestili F. - Messia M.C. - Marconi E.
International Journal of Food Science and Technology

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