GALAVERNA Prof. Gianni
Email address:
gianni.galaverna@unipr.it
Phone:
+39 0521 906196
Fax:
+39 0521 905472 Curriculum Vitae
Prof. G. Galaverna was born in Parma (Italy), september 28th,1965. He graduated in Chemistry cum laude at the University of Parma, november 10th, 1989 with a thesis entitled Chiral adsorbed selector for the enantiomeric discrimination of free amino acids in RP-HPLC' which was awarded as 'Millipore best experimental thesis about chromatographic methods for the A.Y. '8-'9.
He obtained his PhD in Chemical Sciences at the University of Parma (june, 1994) discussing a thesis entitled 'Synthesis and separation of biologically active chiral compounds' After a post-Doc period (may '6 april '7), he became Researcher of Organic Chemistry (may 1st, 1997) at the Faculty of Agriculture of the University of Parma. From december 30th, 2004 he is Associate Professor of Food Chemistry at the Faculty of Agriculture and he is encharged of the course of Food Chemistry and Chemical, Physical and Sensorial Analysis of Food Products for the laurea degree in Food Science and Technology and of the course of Transformation of Foods during Cooking for the laurea degree in Gastronomic Sciences. Prof. Galaverna is member of the Council of the PhD in Food Science and Technology and from 2008 President of the Council of laurea degree and master degree in Food Science and Technology. Prof. Galaverna has been member of the Organizing Committee of the V National Congress of Food Chemistry (Parma, june 10th -12th, 2003) and of the International Symposium on Chiral Discrimination (ISCD17-Chirality, Parma, september 11th-14th, 2005). Prof. Galaverna is member of the Italian Chemical Society (SCI) and of the International Society for Mycotoxicology (ISM).
Prof. Galaverna published 70 papers on International journal with impact factors, 4 book chapters and presented more than 100 communications to international and national congresses, both as oral and poster communications.
He obtained his PhD in Chemical Sciences at the University of Parma (june, 1994) discussing a thesis entitled 'Synthesis and separation of biologically active chiral compounds' After a post-Doc period (may '6 april '7), he became Researcher of Organic Chemistry (may 1st, 1997) at the Faculty of Agriculture of the University of Parma. From december 30th, 2004 he is Associate Professor of Food Chemistry at the Faculty of Agriculture and he is encharged of the course of Food Chemistry and Chemical, Physical and Sensorial Analysis of Food Products for the laurea degree in Food Science and Technology and of the course of Transformation of Foods during Cooking for the laurea degree in Gastronomic Sciences. Prof. Galaverna is member of the Council of the PhD in Food Science and Technology and from 2008 President of the Council of laurea degree and master degree in Food Science and Technology. Prof. Galaverna has been member of the Organizing Committee of the V National Congress of Food Chemistry (Parma, june 10th -12th, 2003) and of the International Symposium on Chiral Discrimination (ISCD17-Chirality, Parma, september 11th-14th, 2005). Prof. Galaverna is member of the Italian Chemical Society (SCI) and of the International Society for Mycotoxicology (ISM).
Prof. Galaverna published 70 papers on International journal with impact factors, 4 book chapters and presented more than 100 communications to international and national congresses, both as oral and poster communications.
Research topics
Prof. Galaverna's research activity is focussed on different interrelated topics particularly relevant in the food sector: on one side, the development of new methods for the separation and identification of principal and secondary components of foods (amino acids, peptides, antioxidants, DNA, mycotoxins) and, on the other side, the application of the methods to different types of foods (cheeses, salami, fruit juices, milk, yoghurt, wine, cereals, etc.) to study the correlation with production and transformation processes, ageing and preservation, chemical or microbiological contamination.