Dr Serena Carpentieri obtained a master’s degree in food engineering at the University of Salerno in February 2019. During
the preparation of the master thesis entitled “Comparison among different non-conventional extraction techniques for green solvent recovery of bioactive compounds from Mediterranean aromatic herbs”, she spent a period at the Faculty of Food Technology and Biotechnology of the University of Zagreb (Croatia) within an Erasmus student mobility program. Dr Serena
Carpentieri obtained her doctoral degree in industrial engineering, curriculum in chemical engineering, at the University of Salerno in April 2023. During the preparation of her thesis entitled “Functionalization of pasta through the incorporation of active ingredients of natural origins", she studied the fundamental aspects related to pasta production, analyzing the different unit
operations involved in the process and other aspects such as energy consumption and waste management. In March 2023, she spent a one-month research stay at the premises of the Department of Biotechnology and Food Analysis of Wroclaw University of Economics and Business under the PROM (NAWA) program, where she studied the use of insect flours to functionalize durum wheat pasta. Currently, she works as a post-doc fellow at the Department of Industrial Engineering at the University of Salerno as part of the project AgriTech “Valorizzazione di biomassa agroalimentare mediante trattamenti innovativi”.
Prof. Giovanna Ferrari is a full professor of chemical and food engineering at the University of Salerno, where she has been a faculty member since 1986. Previously, she has been a visiting researcher at the Department of Food Science of Wageningen University (NL) and visiting scientist at the Experimental Station of DuPont Company (USA). Her research interests lie in the area of technology innovation in food processing and powder technology. In the field of food processing, she focused her activities on the utilization of novel and conventional technologies in food treatments to increase products' safety, quality, and nutritional value in biorefineries to valorize agro-industrial residues and microalgal biomass, in food nanotechnology, and in post-harvesting to promote the synthesis of bioactive compounds in fruits and vegetables.
