Fabiola Pesce

PhD Student
PhD in Agricultural, Food and Environmental Science - XXXVIII Cycle
Tutor: Rosa Palmeri

Dr. Fabiola Pesce, graduated in Food Science and Technology at the University of Catania, is a PhD student in Agricultural, Food and Environmental Science-XXXVIII Cycle. Her experimental thesis focused on the enhancement of an alternative almond peeling method using liquid nitrogen, analyzing the bioactive compounds and the colorimetric parameters. After the graduation, she dedicated herself to the study of enzymes extracted from plants (B. Oleraceae, Cynara cardunculus scolymus) and their inhibition, as well as the valorisation of waste products to obtain bioactive compounds to be used for fortification of foods. He was part of the winning team of the competition announcement, announced by the National Order of Food Technologists, relating to innovative projects implemented in the Food Technology sector and consistent with the sustainable development goals of the United Nations organization for 2030 at the Cibus Tec of Parma. Project title: EcoPAF:  Pelatura A Freddo Ecosostenibile, October 2017 – January 2017. Currently his research project is focused on the use of liquid nitrogen for an alternative pistachio peeling process.

Enhancement of an innovative process of peeling nuts (almonds, pistachios) through the use of liquid nitrogen; Study of food formulations and functional foods through the characterization of bioactive compounds; Enhancement of by-products and waste from the food industry through their chemical-physical, functional and technological characterization; study of enzymatic activities for the management of agro-food processes and for the formulation of functional foods through spectrophotometric assays.