Dr. Irene Maria Grazia Custureri graduated in
Agricultural Science and Technologies cum laude from the University Mediterranea of
Reggio Calabria. She has been qualified as an agronomist since July 2020. After
a period of work at a big company for quality control in the production chain
of "Cipolla Rossa di Tropea Calabria IGP", now she is a PhD student
in Food Technologies at the University Mediterranea of Reggio Calabria. Her main
research areas of interest are functional foods, the valorization of typical and
rural products and their bioactivity, and the olive oil sector.
Monica Rosa Loizzo graduated cum laude in Pharmacy from the University of Calabria (Italy) in 1999. Sje completed a PhD in the “Methodology for the development of new molecules of pharmacological interest” in 2005. From 2002 to 2004, she spent a period at the “Centre for Bioactivity Screening of Natural Products” at King’s College London (UK). In 2008, she spent a period in the laboratory of the “Area of Food Industries and technologies” of Politecnica delle Marche University (Ancona, Italy). From 18.12.2008 to 29.12.2017, she was a researcher in Food Science Technology in the Department of Pharmacy, Health Science and Nutrition of the University of Calabria. On 30.12.2017, she become an Associate Professor. Prof. Loizzo is the author of 256 research papers, 17 book chapters and 12 editorials. Her h index is 56. Since 2022, she has been the coordinator of the master’s degree course in Nutritional Science. She is a referee of several national and international institutions and was a member of the management committee of “Eurocaroten” COST Action until 2020.
Editorial boards: member of Antioxidants (2019–today); Foods (2019–today); Italian Journal Food
Science (2019–today).
