Prof. Antonella Pasqualone
Antonella Pasqualone is Associate Professor of Food Science and Technology at the University of Bari, Italy, where teaches “Cereal technology and quality marks”, “Food quality and safety certification” and “Food technologies”
She is member of the Quality assurance group for the Master course of Food Science and Technology of the University of Bari and member of the PhD School Board in Science of Soil and Food in the same University. She was Scientific Responsible for the Italy-Albania bilateral project “Evaluation of wheat cultivars used for the production of typical Albanian artisanal food products” (2002-2004); Scientific Responsible of work-package within the PON National Project “Development and innovation for sustainability and competitiveness of cereal growing in southern areas” (2012-2015); Scientific Responsible of work-package in the International Project “Legume genetic resources as a tool for the development of innovative and sustainable food technological system” funded by Agropolis Foundation, Cariplo Foundation, and Daniel & Nina Carasso Foundation (2016-2019), and Scientific Responsible of research unit for the PRIN National Project “The Neapolitan pizza: processing, distribution, innovation and environmental aspects” (2019-2021). She is Associate Editor for the Journal of the Science of Food and Agriculture (Wiley) and for Foods (MDPI). She has a strong research track record, with 171 articles published in refereed international scientific journals; h-index = 31 (https://www.scopus.com/authid/detail.uri?authorId=6701732284). Her main research interests fall in the field of Cereal Science and Technology: formulation and characterization of functional pasta and bakery products, also gluten-free; studies on the baking systems of flatbreads; improvement of bread shelf-life; set up of DNA-based methods for varietal traceability in cereal-based products; activity of polyphenoloxidase in durum wheat and correlations with pasta browning; effect of drying/baking on the volatile profile of pasta/bread.