UPO Book

Research Activity

Prof. Monica Locatelli holds a PhD in Science of Bioactive Substances and is Associate Professor of Food Chemistry at the University of Eastern Piedmont. Her research activity is focused on the chemical characterization and the study of bioactive compounds of foods and food by-products, as well as on the evaluation of the effect of food processing (both at industrial and domestic level). She is expert in the application of extraction/separation methods (also considering green approaches), characterization of complex phytoextracts (spectrophotometric and chromatographic methods, such as HPLC and HPLC/MS), and evaluation of bioactivity and antioxidant properties. Part of her research activity is dedicated to the study of bioaccessibility of bioactive compounds through simulated in vitro digestion, an on the formulation/stabilization of functional ingredients and functional foods. Additional expertise of Prof. Locatelli is the use of multivariate statistical analysis techniques and artificial neural networks for the processing and interpretation of chemical data.

Keywords

Polyphenols; analytical methods; chemometrics; food processing; nutraceuticals 

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