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 Pierluigi PLASTINA, PhD

 

education

Degree in Chemistry in 2002 and Ph.D. in Organic Chemistry in 2005 obtained at the University of Calabria.

professional experience

2006-2007. Research fellow at the Department of Chemistry of the University of Calabria, he worked on the development of new methods for the quantitative analysis of bioactive compounds in food matrices by means mass spectrometric techniques.

2007-2008. Post-doctoral fellow at the Division of Human Nutrition of the Wageningen University (Wageningen, The Netherlands), he worked under the supervision of Professor Renger Witkamp on n-3 fatty acid ethanolamides with anti-inflammatory properties.

2008-2016. Research fellow at the Department of Pharmaceutical Sciences (2008-2010) and later at the Department of Chemistry of the University of Calabria, he worked on the extraction, identification and pharmacological characterization of bioactive compounds from food matrices. During this period, he was visiting scientist at the Wageningen University in 2012 and again in 2013.

Since December 30th 2016, he is permanent researcher of Food Chemistry.

managerial/department role

Member of the Council (“Giunta”) of the Department of Pharmacy, Health and Nutritional Sciences.

Member of the Commission for the English Curriculum of the Master’s Degree Course Nutritional Sciences.

Member of the Commission for the review report (“rapporto del riesame”) for the Bachelor’s degree Nutritional Science.

Tutoring activity for the students of the Bachelor’s degree Nutritional Science.

Delegate of the Director of the Department of Pharmacy, Health and Nutritional Sciences for the Strategic Project High Education in Calabria (POR Calabria FESR-FSE 2014-2020).

research fields

Preparation and characterization of lipophenols with potential anti-inflammatory, antioxidant and anticancer properties and to the investigation of their natural occurrence in food as well as their potential use as food ingredients.

Extraction, identification and functional and pharmacological characterization of (bio)active compounds from vegetable matrices, with particular emphasis on non-starch polysaccharides (glucans and pectins), essential oils, and phenolic compounds.

Development of new processing technologies for the production of fermented foods and beverages.

Publications

https://iris.unical.it/simple-search?query=pierluigi+plastina&location=&sort_by=bi_sort_2_sort&order=desc&rpp=10&etal=0&filtername=

publtypeh&filterquery=1+Contributo+su+Rivista&filtertype=equals#.Xl5ZOKhKiUk

 https://www.scopus.com/authid/detail.uri?authorId=8360032300

 https://apps.webofknowledge.com/Search.do?product=WOS&SID=D2chW1nh59zJwZX8dc8&search_mode=GeneralSearch&prID=55982727-d683-4ef9-a5a2-fd3a6a72ea71

 https://scholar.google.it/scholar?hl=it&as_sdt=0%2C5&q=pierluigi+plastina&oq=

 

teaching activity

2019/2020 Teaching Unit “Food Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science;

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

2018/2019 Teaching Unit “Food Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science; Teaching Unit “Laboratory of Food Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science;

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

2017/2018 Teaching Unit “Food Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science; Teaching Unit “Laboratory of Food Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science;

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

2016/2017 Teaching Unit “Food Chemistry” (6 CFU) of the Bachelor’s degree Nutritional Science.

Teaching Unit

Chimica degli alimenti / Food Chemistry

https://www.unical.it/portale/portaltemplates/view/view_scheda_insegnamento.cfm?66440&LANG=ITA&66440&LANG=ITA

Chimica degli alimenti / Food Chemistry (DIMES)

https://www.dimes.unical.it/content/ingegneria-alimentare