Professor
University of Turin
Grugliasco, Piemonte, Italy
Vladimiro Cardenia, Ph.D., Associate Professor at the Department of Agricultural, Forest and Food Sciences (DISAFA) - University of Turin.
Vladimiro Cardenia from July ’06 to February ’12 collaborated as research assistant at the Department of Food Science (University of Bologna, Italy). In 2009 he received the “Marco Polo” grant to carry out research activity at the Department of Food Science at the University of Massachusetts - Amherst (USA). In 2010 Vladimiro Cardenia obtained the Ph.D. degree in Food Science and Biotechnology (University of Bologna, Italy). From 2010 to 2018 served as adjunct professor at the University of Bologna studying the effect of diet on human and animal metabolism. In 2012, received the "SISSG fellowship" linked to the 10th Euro Fed Lipid Congress and in 2013 received the “best poster competition” award from the Society of Chemical Industry of London. In 2018 he has obtained the position of associate professor at the University of Turin (Italy). In 2021, he has been the supervisor of the best Italian master degree's thesis on pasta innovation receiving the "Pastaria" grant from the Italian Association of pasta industries.
Vladimiro Cardenia’s research involves lipid oxidation, functional foods development, technology and analysis (with extensive use of chromatographic techniques), with a particular focus on sustainable innovation. His research activity mainly deals with the study and analysis of lipids, their degradation products and bioactive compounds, in model systems, in vivo and in foods with a special emphasis on their stability. His research activities could be summarized in I) Functional foods; II) Qualitative and quantitative determinations of bioactive compounds in agrifood and by-products; III) Lipidomic analysis; IV) Lipid oxidation in food, in model and in vivo systems.
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Tuesday, May 2, 2023
12:00 PM – 12:20 PM MDT