Maurizio Servili is currently a Professor in Food Science at the Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy. He graduated with a degree in Agricultural Science in 1986 at the University of Perugia, Italy, and acquired domestic and international experience as a doctoral fellow at the Istituto di industrie Agrarie (1986-1990), University of Perugia, Italy, as well as in the Food Science Laboratories, Department of Bioscience and Biotechnology of Strathclyde University, Glasgow, Scotland. His research mostly focuses on virgin olive oil, wine and tomato products. Prof. Servili has been the author of almost 180 articles (papers and/or presentations) published in various national and international journals and congress proceedings.
Research Keywords & Expertise
virgin olive oil
Food science & technol...
food quality
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virgin olive oil
Short Biography
Maurizio Servili is currently a Professor in Food Science at the Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy. He graduated with a degree in Agricultural Science in 1986 at the University of Perugia, Italy, and acquired domestic and international experience as a doctoral fellow at the Istituto di industrie Agrarie (1986-1990), University of Perugia, Italy, as well as in the Food Science Laboratories, Department of Bioscience and Biotechnology of Strathclyde University, Glasgow, Scotland. His research mostly focuses on virgin olive oil, wine and tomato products. Prof. Servili has been the author of almost 180 articles (papers and/or presentations) published in various national and international journals and congress proceedings.
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