Junior and Senior University Researchers with fixed-term contract (RTD) - Food science and technology (Prof. Scampicchio, Matteo Mario)

Call

Rector's Decree n. 523/2025 of 31.03.2025

Call(pdf)

List of recognized language certificates(pdf)

Online application (link)

Website of the procedure (link)

Project

The research explores food antioxidants, lipid oxidation, and reaction kinetics, integrating experimental and modeling approaches to enhance food quality, oxidative stability, and shelf life.

Deadline for sending applications and publications

Within 30 days from the day following the publication of this public announcement in “Gazzetta Ufficiale della Repubblica”

Number applications

8

Description of the research activity:

The research focuses on food antioxidants, lipid oxidation, and reaction kinetics, aiming to understand and control oxidative processes in food systems. It explores antioxidant efficacy, lipid oxidation pathways, and the development of predictive models for food quality and shelf-life. The study integrates experimental approaches (e.g., electrochemical methods, spectroscopy, chromatography) with kinetic and mathematical modeling to describe oxidation and preservation mechanisms. Key topics include the stability and reactivity of antioxidants, lipid peroxidation in different food matrices, and the synergistic effects of natural and synthetic antioxidants. The research also investigates process-induced oxidative changes, considering the impact of formulation, processing, and storage conditions. The ultimate goal is to develop innovative strategies for oxidation control, improving food stability, safety, and nutritional quality.