Barbara Laddomada
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Barbara
Laddomada
Institute of Sciences of Food Production Researcher Nutrheff Thematic Biomolecular technologies (enzymatic, biochemical, molecular biology), Food processing technology, Clinical and nutritional studies
Research Interest and expertise in the field of nutraceuticals
and functional food
Keywords: Phenolic compounds; Antioxidant activity; Wheat; Pulses; Wheat-based foods; Mediterranean diet; Genetic variation; by-products; funcional foods.
Nutraceuticals and foods of interestQualitative and nutritional improvement of cereal-based foods (bread, pasta, cookies, beverages), while studying the genetic basis of polyphenols in wheat germplasm and other Mediterranean crops and products. Her major skills and expertise concern: Food Science and Technology; Durum wheat; Bread- and Pasta making processes to improve the content of functional compounds; Semolina; Wheat by-products; Cereal Science; Wheat genetics; Phytochemicals; Phenolic compounds; Antioxidant activity. Phenolic acids; anthocyanins; pasta, bread, biscuits, beverages Fields of application Wheat chain; wheat-based foods Facilities and equipments CNR ISPA (Territorial unit of Lecce) has multidisciplinary competences in food and plant sciences. Traditional areas of research are the characterization and engineering of plant nutrient metabolismÍž structural and functional characterization of main food compounds, such as polyphenols, tocochromanols, carotenoids, starch, proteins. To support the research activities, the RU has laboratories for plant and animal cell culture, microscopy, molecular biology, nucleic acid sequencing, biochemistry, microbiology and fermentation. Among the available facilities there are plant growth chambers, fermenters for plant cells and microorganisms, systems for liquid chromatography (FPLC-HPLC) equipped with UV/visible and photodiodes, gas chromatograph, gas chromatograph mass spectrometer, freeze drier, colorimeter, ultrasound probe, microwell plate reader, phase contrast optical microscopes, with inverted and epifluorescence, confocal laser microscope, real time PCR, nucleic acids sequencer. The RU staff is composed of 4 senior scientists, 14 researchers, 4 technicians, 2 administrative specialists, Ph.D. students and post-doctoral research fellows who actively participate to the ongoing research programs. The research staff has proven experience in metabolomics, genetics and genomic studies. The RU is/was partner in several Regional and National, and is partner of EU-granted (HORIZON2020, PRIMA2020) projects dealing with the improvement of nutritional and health properties of Mediterranean foods. |
