Guido Mangione

PhD Student - XXXVI Cycle Agricultural, Food and Environmental Science - Tutor: Giuseppe Licitra
Office: Via Valdisavoia, 5 piano terra
Email: guido.mangione@phd.unict.it


2020-2023: Ph.D. course in Agricultural, Food and Environmental Science, University of Catania. Research project: “Characterization of traditional ricotta produced in Sicily: focus on the different varieties produced, analysis and shelf-life evaluation”. The Ph.D. project is focused on production technologies and characterization of Sicilian artisanal ricotta in its various types, analyzing the evaluation and extension of shelf life, the microbiological, chemical, sensory, and texture characteristics.
The aim of the Ph.D. project is the improvement of the shelf-life of the different types of Sicilian ricotta, produced with artisanal techniques, developing appropriate evaluation and extension protocols of the shelf-life, allowing to formulate a product which maintains longer shelf-life times, allowing the introduction of a well-preserved product on the market which maintains it's original characteristics. This project aims at a positive economic impact on farms as well as restoring and improving the biodiversity of the products.

Sep 2020 – Aug 2021: Research scholarship (Progetto Ager - “Canestrum Casei”) Department of Agriculture, Food and Environment, University of Catania.

Supervisor: Prof. Giuseppe Licitra.

Research activities: " Characterization of historical Sicilian cheeses, AGER cheeses selection, and development of valorization models”;
Research program " Development of a synergy model aimed to Qualify and Valorize the Natural Historic Cheese of Southern Italy in the Sicilian, Sardinia, Calabria, Basilicata and Campania Regions ";

Jul 2019 – Jun 2020: Research scholarship (Progetto Ager – “Canestrum Casei”) Department of Agriculture, Food and Environment, University of Catania.

Supervisor: Prof. Giuseppe Licitra.

Research activities: " Characterization of historical Sicilian cheeses, AGER cheeses selection, and development of valorization models”;
Research program "Development of a synergy model aimed to Qualify and Valorize the Natural Historic Cheese of Southern Italy in the Sicilian, Sardinia, Calabria, Basilicata and Campania Regions".

2019: Qualification as Food Tecnologist, O.T.A.S.S. (Italy).

2016 – 2018: Master’s Degree in Food Science and Technology, University of Catania; supervisors: Prof. Giuseppe Licitra. Degree thesis: "Analysis of the nutrients balance of the Ragusano P.D.O. production systems and related production of ricotta". Final mark: 110/110 cum laude.

2012 – 2016: Bachelor’s Degree in Biological Sciences, University of Perugia. Supervisor: Prof. Patrizia Rosignoli. Degree thesis: “Botulism: characteristics, cases in Italy, and laboratory diagnosis”.

2011: Scientific High School Graduation, Liceo Scientifico "S. Cannizzaro", Vittoria (Italy)

Last edit: 03/29/2021

The Ph.D. project is focused on production technologies and characterization of Sicilian artisanal ricotta in its various types, analyzing the evaluation and extension of shelf life, the microbiological, chemical, sensory, and texture characteristics. The project aims also to the rationalization of the production processes of the various types of ricotta produced in Sicily.

Poster presentation: 

Addis M., Di Trana A., Di Rosa A.R., Claps S., Mangione G., Dedola A.S., Licitra G., 2021. Fatty acid profile, liposoluble vitamins and antioxidant capacity in three historic cheeses of southern Italy: Piacentinu ennese DOP, Maiorchino e Canestrato di Moliterno IGP. F.1.1. Nutritional profile, Poster contribution in ASPA 24rd Congress 21-24 september 2021.