Livia Stavolone

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Livia Stavolone
Institute for Sustainable Plant Protection
Researcher

Nutrheff Thematic
Agronomic technology, Biomolecular technologies (enzymatic, biochemical, molecular biology)

Research Interest and expertise in the field of nutraceuticals and functional food
Improvement and adaptation of Tropical root and tuber crops (e.g. Manihot esculenta and Dioscorea spp.) for production of low glycemic index and gluten-free alternative flours for bakery and pasta production. Crop biofortification: (i) understanding the molecular basis of carotenoids accumulation and (ii) development of biotechnological crop improvement strategies for carotenoid-enriched crop production.

Keywords: functional food, biofortification, gluten-free, low glycemic index, carotenoids

Nutraceuticals and foods of interest
Gluten-free and low glycemic index alternative flours Carotenoid-rich alternative flours

Fields of application
Functional food production for celiac an diabetic patients, Development of plant-derived ingredients for novel functional foods production

Facilities and equipments
Fully equipped molecular biology laboratory, Screen-houses (also contained)