DFSSN

Dipartimento di
Farmacia e Scienze della Salute e della Nutrizione
Dipartimento di Eccellenza L. 232/2016

  • Dipartimento di Farmacia e Scienze della Salute e della Nutrizione

 

 

 

 

 

 

Dr Alessia FAZIO

 

education

Degree in Chemistry in 1996, Ph.D. in Organic Chemistry in 2000 obtained at the University of Calabria.

research activity

Annual scholarship at the Departmentof Chemistry of the University of Calabria in 1996, she worked on the research project "Electrooptical films for industrial applications" - Scientific and technological POP Funds - Calabria 1989-93 (University of Calabria). As a member of this project she spent two months at the Institute of Macromolecular Chemistry of CNR in Milan.

Research fellow at the Faculty of Pharmacy of the University of Calabria in 2001-2005, she worked on the development of new methodologies for the synthesis of molecules of pharmacological, food or applicative interest.

During that period she was visiting scientist at the Department of Chemistry of Iowa State University (Ames, Iowa, USA) in 2003-2004. She worked under the supervision of Professor Richard C. Larock on the development of new methods for the synthesis of polycycles

Visiting scientist at pharmacy department of the University of Messina in 2004-2005, she worked under the supervision of Professor Paola Dugo on the analysis of complex food matrices by using conventional and innovative chromatographic and analytic techniques.

Currently, she is permanent researcher and adjunct professor of Food Chemistry.

research fields

Extraction, characterization and functional and pharmacological applications of nutraceuticals, such as glucans and pectines, from agro-food wastes and vegetable matrices

Extraction of essential oils, and phenolic compounds from vegetable matrices and determination of their biological activity (antioxidant capacities, antiproliferative and anti-inflammatory activities).

Functionalization of natural polymers extracted from agro-food waste by natural antimicrobial and antioxidant compounds for the realization of active packaging for food applications.

Biological and pharmacological activities and chemical composition of fermented products supplemented with prebiotics extracted from vegetable matrices.

Publications

https://iris.unical.it/simple-search?query=fazio+alessia&rpp=10&sort_by=bi_sort_2_sort&order=DESC&filter_field_1

=publtypeh&filter_type_1=equals&filter_value_1=1+Contributo+su+Rivista#.Xm1SlrSWz6U

https://www.scopus.com/authid/detail.uri?authorId=7005585226

https://scholar.google.com/scholar?hl=it&as_sdt=0%2C5&q=Fazio+Alessia&oq=alessia

 

teaching activity

 2018/2019                         

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry and Technology;

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmacy;

2017/2018                         

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry and Technology;

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmacy;

2016/2017                         

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry andTechnology;

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmacy;

2015/2016                          

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry and Technology;

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmacy;

2014/2015                         

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry and Technology;

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmacy;

2013/2014                         

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry and Technology;

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmacy;

2012/2013                         

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry and Technology;

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmacy;

Teaching Unit “Food Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science;

2011/2012                         

Teaching Unit “Food Chemistry” (9 CFU) of the Master’s degree Pharmaceutical Chemistry and Technology;

2010/2011                         

Teaching Unit “Laboratory of Bromatological Chemical Analysis” (6 CFU) of the Bachelor’s degree Nutritional Science;

Teaching Unit “Laboratory of Bromatological Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science;

2009/2010                        

Teaching Unit “Chemistry and Technology of Dietetic Products” (5 CFU) of the Bachelor’s degree Nutritional Science;

Teaching Unit “Bromatological Chemistry I” (5 CFU) of the Bachelor’s degree Nutritional Science;

Teaching Unit “Bromatological Chemistry II” (5 CFU) of the Bachelor’s degree Nutritional Science.

Teaching Unit

Chimica degli alimenti / Food Chemistry (CTF)

https://www.unical.it/portale/portaltemplates/view/view_scheda_insegnamento.cfm?37179&LANG=ITA&37179&LANG=ITA...)

Chimica degli alimenti / Food Chemistry (FA)

https://www.unical.it/portale/portaltemplates/view/view_scheda_insegnamento.cfm?29064&LANG=ITA&29064&LANG=ITA