Professore Associato at Università di Foggia, Italy
Amalia Conte is an accomplished Italian Associate Professor specializing in Food Science and Technology. Born on March 6, 1977, she holds a degree in the field with honors from the University of Foggia (Italy) in 2002, followed by a PhD in Biotechnologies of Food Products in 2005. Currently, she serves as an Associate Professor at the University of Foggia’s Department of Humanities.With a prolific research career, Amalia has published 234 articles and garnered 7063 citations, boasting an H index of 50. Her research interests span food packaging, functional food, shelf life prolongation, novel technologies, and sustainable foods. Amalia holds the national scientific qualification for the functions of a full professor in the scientific sector AGR/15 (Food Science and Technology).
Publication Profile:🌟👨🎓
📚 Education:
- 🎓 Degree in Food Science and Technology with Laude, University of Foggia, Italy, 2002
- 🎓 PhD in Biotechnologies of Food Products, University of Foggia, Italy, 2003-2005
👩🏫 Teaching Experience:
- 🍲 Food Processing
- 🌱 Technologies for Minimally Processed Foods
- ⚙️ Unit Operations
🏆 Awards:
- 🌍 Erasmus Fellow (2001)
- 🏆 Rotary Club Award for Best Thesis (2003)
- 🏆 National Pasta Museum Award (2004)
- 🏆 Best Researcher from Food Science and Technologies Association – SISTAL (2009)
🤝 Memberships:
- 📝 Peer Reviewer in Food Science Journals
- 📰 Editorial Board Member (Frontiers in Food Packaging and Preservation, Novel Techniques in Nutrition and Food Science)
- 📚 Guest Editor for Special Issues
🌐 Institutional Responsibilities:
- 👩🔬 Supervisor of Food Packaging Laboratory
- 📊 Member of Quality Assurance Group
- 🎓 Active in Faculty Boards for Ph.D. Students
Amalia Conte is a distinguished academic and researcher, recognized for her expertise in Food Science and Technology. With a robust publication record, numerous grants, and a commitment to sustainable practices, she continues to contribute significantly to her field.
Research Focus 🌱🔍