Aldo Todaro
Aldo Todaro is Associate Professor in Food Science and Technology at University of Catania. Research interests in fruit and vegetable processing; malting and brewing science and technology; design and fabrication of food processing in different factories; chemical and physical food processing engineering; extraction, isolation, identification, product application to prevent lipid oxidation; identification and characterization of phenolic compounds and antioxidant capacity in different plants; sensory science and rheology; HACCP implementations; Food safety engineering and its application in factories.
He earned his MD and his PhD in Food Science and Technology from University of Catania, Italy, and he was visiting researcher at University of Stuttgart supervisor Prof R.H. Carle.
Currently, Aldo Todaro teaches Unit Operations in Food Technology, Food Processing and Technology at University of Catania. He was vice coordinator of the graduation degree in Food Science and Technology. Aldo Todaro has been tutored of over than 60 first and second level thesis and 13 PhD students. He is author and co-author of 110 scientific publications, 78 ISI/SCOPUS on Food Science and Technology Total citations (Scopus): 1594; H-index (Scopus): 25.
In the last 10 years he leaded or participated in different research projects founded by National program and private companies.
Aldo Todaro is Associate Professor in Food Science and Technology at University of Catania. Research interests in fruit and vegetable processing; malting and brewing science and technology; design and fabrication of food processing in different factories; chemical and physical food processing engineering; extraction, isolation, identification, product application to prevent lipid oxidation; identification and characterization of phenolic compounds and antioxidant capacity in different plants; sensory science and rheology; HACCP implementations; Food safety engineering and its application in factories.
He earned his MD and his PhD in Food Science and Technology from University of Catania, Italy, and he was visiting researcher at University of Stuttgart supervisor Prof R.H. Carle.
Currently, Aldo Todaro teaches Unit Operations in Food Technology, Food Processing and Technology at University of Catania. He was vice coordinator of the graduation degree in Food Science and Technology. Aldo Todaro has been tutored of over than 60 first and second level thesis and 13 PhD students. He is author and co-author of 110 scientific publications, 78 ISI/SCOPUS on Food Science and Technology Total citations (Scopus): 1594; H-index (Scopus): 25.
In the last 10 years he leaded or participated in different research projects founded by National program and private companies.
Last edit: 10/08/2025
My research activities began during my experimental thesis under the guidance of Prof. Giovanni Spagna with the application of enzymes to the production of quality wines.
Enzymes became part of my research activities with the study of their activity and application in food processing.
In recent years, I have dedicated myself to the brewing industry with the study of malting processes and beer production.