Marco Arlorio (Italy)

is currently Professor of Food Chemistry at Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale (Novara, Italy); Chair of the Food Chemistry Inter-Divisional Group, Italian Chemical Society (GICA-SCI, Rome); Chair of the Food Chemistry Division, EuCheMS (European Association for Chemical and Molecular Sciences, Bruxelles). Main research topics are focused on food quality and food safety assessment, particularly regarding the developing of new analytical methods and new strategic approaches dedicated to the food profiling and characterization. Principal fields of interests: food authenticity and analytical traceability; detection/tracking of hidden ingredients in food (mainly allergens); bioactive compounds in food/food ingredients (particularly antioxidant polyphenols); ingredient design (particularly regarding the valorisation of by-products and food wastes); stability of food ingredients and shelf life; thermal impact and neo-formed compounds in foods. The main interests on grape (Vitis vinifera) and wine are currently focused on: i) analytical methods useful to track hidden allergens in wines; ii) isolation and formulation of high-value bioactive compounds from grape by-products (mainly antioxidants and prebiotic oligosaccharides); bioactive compounds in wine (biogenic amines, histaminol); iii) authentication and traceability of wines.