Department of Agricultural, Food and Environmental Sciences (D3A)
Marche Polytechnic University

http://www.univpm.it/emanuele.boselli

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Emanuele Boselli, born 1968, is senior lecturer in the discipline of Food Science and Technology at the Università Politecnica delle Marche, Ancona, Italy. Since november 2001 he has been professor of Fondamenti di Enologia (Principles of winemaking), Enologia Speciale (Enology, advanced course), Industrie Alimentari Speciali (Food Technology, advanced level), Enology and Technology of alcoholic beverages for the BS and MS programmes of the Faculty of Agriculture (now Department of Agricultural, Food and Environmental Sciences). Since February 2013, Erasmus departmental delegate; in 2012 and 2013, UNIVPM's coordinator of the Erasmus-Intensive Program RASAFF-Safety.  EB received his master's degree in Pharmaceutical Chemistry and Technology at the University of Bologna (I) and his PhD's degree in Food Biotechnology at the University of Florence (I). He holds a habilitation in Food Chemistry and Technology. Co-author of over 100 publications in the field of food analysis and food technology (https://scholar.google.it/citations?user=US0kXcUAAAAJ).  His main background is on hyphenated chromatographic techniques such as HPLC-tandem/MS, GC-MS and GCxGC-TOF/MS applied to food products. Main research lines  -development of methods of extraction, purification and high resolution chromatography/mass spectrometry of food components potentially suitable as chemical markers in the food industry and for food authentication;  -lipid and antioxidant components and their interactions with human health;  -characterization of biophenols, lipid components, amino acids and volatile compounds affecting the quality of the raw materials, the processing technologies and storage/conditioning/maturation of food products;  -study of the modification induced by fermentation and oxidation processes in the food matrix and of the relationships between chemical composition and sensory perception of food products by means of multivariate statistical analysis;  -supercritical carbon dioxide extraction (SFE) of food and pharmaceutical products.