Maurizio Servili

University of Perugia
Italy

Abstract Title:

New food ingredients from virgin olive oil by-products containing bioactive phenols

Biography:

He is Full Professor of Food Science and Technology at the Department of Agricultural, Food and Environmental Sciences of the University of Perugia. His research activities are oriented towards the topics in food technologies relative to table olive, virgin olive oil, wine, tomato derivatives and by-products valorization. His studies are aimed at improving the health and sensory properties of the oil and enhancing secondary products such as vegetation waters and virgin pomace. The scientific production consists of about 400 scientific contributions represented by publications in journals with Impact Factor and book chapters. He has an H-index of 55.