Massimo Lucarini was awarded a master Degree in Industrial Chemistry "cum laude" at the University of Rome "La Sapienza", Italy (1992), and a PhD in Chemistry (University of Rome "La Sapienza"). He works as researcher, at CREA – Research Centre for Food and Nutrition. The research activity is mainly aimed at the evaluation of nutrient content, molecules with biological and anti-nutrient activity in foods and diets, studies of stability to technological treatments of food products using specific process markers. Particular interest is addressed to the evaluation of the nutritional quality of foods, the bioavailability of nutrients and bioactive components and their interaction with the food matrix (using in vitro models and cellular models), and to applications in the nutraceutical field; recent attention in the exploitation of waste from the agri-food industry, with a view to sustainable agri-food production.
An integral part of the research carried out is linked to institutional activity, including Food Composition Tables, Dietary Guidelines for Healthy Eating, and evaluation of fraud risk in the agri-food system. In relation to the production system, the effects of technological treatments on molecules of nutritional interest are also evaluated. He is also interested in using natural substances with strong antioxidant properties to improve the shelf-life of food products.
Massimo Lucarini was awarded a master Degree in Industrial Chemistry "cum laude" at the University of Rome "La Sapienza", Italy (1992), and a PhD in Chemistry (University of Rome "La Sapienza"). He works as researcher, at CREA – Research Centre for Food and Nutrition. The research activity is mainly aimed at the evaluation of nutrient content, molecules with biological and anti-nutrient activity in foods and diets, studies of stability to technological treatments of food products using specific process markers. Particular interest is addressed to the evaluation of the nutritional quality of foods, the bioavailability of nutrients and bioactive components and their interaction with the food matrix (using in vitro models and cellular models), and to applications in the nutraceutical field; recent attention in the exploitation of waste from the agri-food industry, with a view to sustainable agri-food production.
An integral part of the research carried out is linked to institutional activity, including Food Composition Tables, Dietary Guidelines for Healthy Eating, and evaluation of fraud risk in the agri-food system. In relation to the production system, the effects of technological treatments on molecules of nutritional interest are also evaluated. He is also interested in using natural substances with strong antioxidant properties to improve the shelf-life of food products.