Paola DugoPaola Dugo is full professor of Food Chemistry at the University of Messina and at the "Campus Biomedico" in Rome. She received a degree in chemistry from the University of Messina and a Ph.D. in Pharmacognosy. Her research interests are vast, includng the development of comprehensive chromatography and high throughput separation methods, applied to the study of the composition of citrus products (essential oils and juices); components with possible biological activity in natural matrices (carotenoids, anthocyanins, coumarins); essential oils from aromatic plants; the aromatic fraction of wine and other alcoholic beverages; triglycerides in food fats and oils.

Prof. Dugo is the author of approximately 130 scientific papers, and she has been speaker in national and international congresses and symposia. Moreover, her scientific activity includes invited article, book chapters and invited review articles for international journals, the collaboration for the preparation of the on-line encyclopedia Chromedia. She is member of the editorial board of international scientific journals, Journal of chromatography A and Flavour and Fragrance Journal. Read More Read Less