Eugenio Aprea (Università di Trento) has a Masters degree in Food Science and Technology from the University of Naples “Federico II” (2000) and a PhD in Natural Science (Doktoratsstudiums der Naturwissenschaften) from the University of Innsbruck (2005). Since 2019, he is an Associate Professor in Food Chemistry at C3A and CIBIO, University of Trento, Italy. He teaches Master and PhD level courses in Food Chemistry and Food Science. His research interests are volatile organic compounds, physical and chemical properties of food and relationship with human sensory perception, sensory analysis, gas chromatography, and mass spectrometry. He has published about 200 scientific research papers (110 with IF) and 13 book chapters. Currently, he is an Editorial Board Member of the Journals Molecules (MDPI) and Beverages (MDPI).
Research Keywords & Expertise
Food Chemistry
GC-MS
Mass Spectrometry
SPME
sensory analysis
Fingerprints
41%
Mass Spectrometry
13%
GC-MS
11%
SPME
8%
sensory analysis
Short Biography
Eugenio Aprea (Università di Trento) has a Masters degree in Food Science and Technology from the University of Naples “Federico II” (2000) and a PhD in Natural Science (Doktoratsstudiums der Naturwissenschaften) from the University of Innsbruck (2005). Since 2019, he is an Associate Professor in Food Chemistry at C3A and CIBIO, University of Trento, Italy. He teaches Master and PhD level courses in Food Chemistry and Food Science. His research interests are volatile organic compounds, physical and chemical properties of food and relationship with human sensory perception, sensory analysis, gas chromatography, and mass spectrometry. He has published about 200 scientific research papers (110 with IF) and 13 book chapters. Currently, he is an Editorial Board Member of the Journals Molecules (MDPI) and Beverages (MDPI).
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