László Jicsinszky has been a Research Scientist at the
Department of Drug Science and Technology, University of Turin (Turin, Italy) since
2014. He completed his M.Sc. in Chemistry (specializing in pharmaceutical
chemistry) at Eötvös Loránd University, Budapest, Hungary, in 1983 and his Ph.D.
in Biochemistry at the University of Debrecen, Debrecen, Hungary, in 1991. He
was the Head of the Synthetic Department at CycloLab—Cyclodextrin Research
& Development Laboratory Ltd.—from 1991 to 2012, a Senior research
scientist at Innovative Biologics Inc. from 2011 to 2012, and a Scientific advisor
at CycloLab—Cyclodextrin Research & Development Laboratory—from 2012 to
2014. His research interests are cyclodextrins, energy-efficient syntheses,
mechanochemistry, and complexes. He is a member of the Hungarian Chemical
Society, Working Committee for Antibiotic, Nucleotide and Carbohydrate
Chemistry of the Hungarian Academy of Science (successor of Hungarian Carbohydrate
Group of Hung. Acad. Sci.) and was the Secretary of the Hungarian Carbohydrate Group of
Hung. Acad. Sci. from 1998 to 2011.
Prof. Dr. Giancarlo Cravotto is currently
a Full Professor of Organic Chemistry at the University of Turin and
Vice-Director of the Department of Drug Science and Technology. His research
activity is documented by over 520 scientific peer-reviewed papers, 21 patents,
and several books as an editor and chapter author (h-Index 64, 18,985 citations
by Scopus, 8 November 2023). His main research interests are the development of
green and sustainable synthetic and extraction procedures. These studies have
paved the road to innovative protocols for chemical process intensification,
exploiting non-conventional techniques such as high-intensity ultrasound,
hydrodynamic cavitation, microwaves, flow chemistry, and ball milling. His
research group developed a number of hybrid chemical reactors combining
different energy sources. He collaborates with several industrial partners in
the field of fine chemicals, plant extraction, petrochemicals, pharmaceutics,
textiles, food processing, and cosmetics. He is member of the Conseil
Scientifique de l’UMR ICSM CEA/CNRS/UM/ENSCM (Marcoule, France). He is a
scientific board member of the Institute of Food Science Research (CIAL,
CSIC-UAM, Spain) and a scientific board member of SifNut (Italian Society of
Nutraceutical Formulation).
