Master degree in Chemistry (1985, University of Milan)
PhD in Chemical Sciences, (1990, University of Milan)
From 1990 researcher and teacher at Department of Food, Environmental and Nutritional Sciences.
The main fields of research are the isolation and the synthesis of organic natural biologically active compounds, like compounds active on taste and chemesthesis, pesticides.
-Stereoselective synthesis of biologically active compounds
-Bioactive compounds from traditional food. Compounds active on taste and chemical sensing: isolation from natural sources and from traditional food; rational design; synthesis and structure activity relationships.
-Taste biodiversity: rediscovery and valorisation of “neglected tastes” and their biological significance.
-Modelling of taste receptor-ligands interactions in GPCR and TRP gustative receptors.
▪ author of 70 scientific publications on international journals, 3 patents and several communications at international congresses.
Teaching:
Organic Chemistry (with laboratory); Molecular basis of taste (Bachelor and Master degrees at the University of Milan); Taste, Somatosensory and Functional Ingredients for Food and Beverages.
Well done!
