Prof. Dr. Francesca GIAMPIERI

Dr. Giampieri, PhD degree on “Food, Health and Drug”, specialized in Food Science. She is Assistant Professor in Clinical Nutrition at the Polytechnic University of Marche (Italy) and at the Universidad Europea del Atlantico (UEA), Santander, Spain. She is also a professor of different International Masters in Nutrition and Dietetics at the Polytechnic University of Marche, Ancona, Italy, at the Universidad Europea del Atlantico and at the Universidad Internacional Iberoamericana (UNINI), Campeche, Mexico. She is the supervisor of more than 150 student thesis of the International Masters on-line in Nutrition and Dietetics, Ibero-American University Foundation (FUNIBER) and co-supervisor of different PhD students, at the Polytechnic University of Marche.

She is the author of about 240 papers in international scientific journals; 13 papers are currently Highly Cited Papers according to ISI Web of Science. She currently reviews scientific articles for over two dozen peer-reviewed journals and serves as Associate Editor for Food Chemistry (Elsevier), Nutrients (MDPI), Food Frontiers (Wiley), Discover Food (Springer), Journal of Berry Research and for the Mediterranean Journal of Nutrition & Metabolism (Sage Press); she is an editorial member of International Journal of Molecular Sciences (MDPI), Antioxidants (MDPI), Molecules (MDPI), and Food Chemistry: Molecular Sciences (Elsevier).

In the last 6 years she has been named a Thomson Reuters Highly Cited Researcher and listed in the World’s Most Influential Scientific Minds. She has participated at several national, European and international projects and congresses as invited speaker or as a member of the Scientific Committee.

She has extensive experience in field of chemistry, in the assessment of the nutritional and phytochemical composition of different foodstuffs, and in the field of biochemistry and nutrition, in the evaluation of the role of bioactive compounds from different dietary matrices on human health (especially berries and honey), and in particular on the biological mechanisms related to oxidative stress and inflammation, in different in vitro and in vivo experimental models.

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