Rosaria Cozzolino

EMail
0825299381
Orcid
Scopus

Rosaria Cozzolino
Institute of Food Science
Research

Nutrheff Thematic
Food processing technology

Research Interest and expertise in the field of nutraceuticals and functional food
Research activity is focused on the analysis of Volatile Organic Compounds (VOCs) to investigate: (ii) Analyze volatile/flavor metabolites to obtain their “profile” in food, followed by multivariate analysis, used for quality and authenticity testing and products classification and comparison mainly, (iii) Conduct target analysis of compounds that are either restricted, or known as important for quality, processing and storage.

Keywords: food quality, food safety, food authenticity, fresh and fresh-cut vegetables, volatile organic compounds, packaging, pre and postharvest treatments

Nutraceuticals and foods of interest
fresh, fresh-cut, processed and stored fruit and vegetables

Fields of application
Agronomic practices and post-harvest handling of fresh and fresh-cut fruit and vegetables, Low temperature storage, controlled atmosphere (CA) or modified atmosphere packaging (MAP)

Facilities and equipments
Headspace solid phase microextraction (HS-SPME/GC-MS) couple to gas cromatography mass spectrometry (GC/MS) Gas chromatography-flame-ionization detection (GC-FID) Metal-oxide semiconductor sensors Electronic Nose (MOS E-nose)