Position: Post-Doc
Email: s.iacovino@studenti.unimol.it
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.
Formation:
- 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.
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate
- Silvio Iacovino - Trivisonno M.C. - Messia M.C. - Francesca Cuomo - Lopez F. - Marconi E.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.Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
- Francesca Cuomo - Trivisonno M.C. - Silvio Iacovino - Messia M.C. - Marconi E.Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin
- Francesca Cuomo - Silvio Iacovino - Pasquale Sacco - Antonella De Leonardis - Andrea Ceglie - Francesco LopezDelivery systems for hydroxytyrosol supplementation: State of the art
- Antonella De Leonardis - Macciola V. - Silvio IacovinoProtective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds
- Francesca Cuomo - Silvio Iacovino - Messia M.C. - Pasquale Sacco - Francesco LopezEffect of additives on chia mucilage suspensions: A rheological approach
- Francesca Cuomo - Silvio Iacovino - Giuseppe Cinelli - Messia M.C. - Marconi E. - Francesco LopezRed wine-enriched olive oil emulsions: Role of wine polyphenols in the oxidative stability
- Giuseppe Cinelli - Sbrocchi G. - Silvio Iacovino - Luigi Ambrosone - Andrea Ceglie - Francesco Lopez - Francesca CuomoConsorzio interuniversitario per lo sviluppo dei Sistemi a Grande Interfase
Department of Chemistry, University of Florence - Via della Lastruccia 3 50019 - Sesto Fiorentino (FI)
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