Marco Arlorio is Professor of Food Chemistry at Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale (Novara, Italy); Chair of the Food Chemistry Inter-Divisional Group of Italian Chemical Society (GICA-SCI, Rome, Italy); Chair of the Food Chemistry Division, EuCheMS (Bruxelles, Belgium). Principal Investigator of many National and International Projects, active on teaching at Academic level (Food Chemistry, Food Biotechnology) as well as involved in Continue Medical Education in food sciences and nutrition. Currently he leads the WP18 “INTELLItrace” (EU Food Integrity Project: https://secure.fera.defra.gov.uk/foodintegrity/).
Main research interests 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 food 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.