Beatrice De Giulio

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Beatrice De Giulio
Institute of Food Sciences
Technologist

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

Research Interest and expertise in the field of nutraceuticals and functional food
Study of volatile organic compounds (VOCs) using HS-SPME GC-MS in the food science.

Keywords: Gas chromatography-Mass spectrometry (GC-MS); Head Space-Solid Phase Micro Extraction (HS-SPME); Volatile organic compounds (VOCs); Molecular profiling, Food analysis.

Nutraceuticals and foods of interest
VOCs profiling strategies to evaluate the quality and traceability of food (fresh, processed and preserved products) and to study the effects of different technological processes undergone by a food. VOCs profiling of food enriched in nutraceuticals.

Fields of application
Food quality, Food safety.

Facilities and equipments
Gas chromatograph device, model GC 7890A, Agilent (Agilent Technologies, Santa Clara, USA) coupled with a mass spectrometer 5975 C (Agilent); autosampler MPS 2 (Gerstel, Mülheim, Germany).