Dr Alberto Fiore

Senior Lecturer

School School of Applied Sciences

Department Division of Engineering and Food Sciences

Contact info

+44 (0)1382 30 8043

Biography

Alberto Fiore has an MSc in Food and Science Technology (Federico II University, Naples, Italy, 2002) a PhD in Agro-biology and Agro-chemistry – Field of study Genetic Enhancement and horticulture (Federico II University, Naples, Italy, 2005). his professional career includes: several postdoc positions in the field of food science (CNR-IBF-Trento, Italy and Dept. of Food Science University Federico II of Naples, Italy), Abroad experience for his PhD in the United State of America in Utah State University in Jon Takemoto’s Lab. He is Currently Senior Lecturer of Food Science and Technology at Abertay University. Dr Alberto Fiore has published several articles on IF journals, book and conference proceedings.

My current role in Abertay University involves the preparation and delivery of lectures, lectorials, tutorials and laboratory-based practical classes across a number of disciplines (Chemistry, Human physiology and nutrition, Microbiology, Food processing). I am module tutor for a range of undergraduate and post-graduate module and played an active role in developing the structure of most of them, and particularly Food processing, Food Microbiology and fundamentals of nutrition). I have also been heavily involved in developing the curriculum of the two food programs (Food Consumer Science and Food Nutrition and Health) and the content of many modules as Human Nutrition (20 credits) and Human Physiology (15 credits), incorporating different pedagogic approaches such as problem-based learning and peer learning. This has resulted in very positive student feedback on theses module as well as an increased and pass rate.

Interests

My research experience is mainly based on four areas:

-          The first is the Maillard Reaction and food chemistry in general, in the chemistry of heat-induced contaminants including acrylamide, and Maillard reaction aroma generation by the use of chemometric approach over the use of food model system. My core research is more orientated to the mitigation strategy for the formation of potentially toxic compounds generated during the Maillard reaction. Currently, I am applying several approaches in the mitigation strategy that include trapping of glycation precursors (plant polyphenols), use of enzymes, processing control and Michael addiction. In order to achieve this objective I use several model system as cookies, milk (including Infant formula), potatoes and  nicotine delivery devices

  • Current projects:
    • An Investigation into the Chemistry of the Cold Smoking process, and the Measurement of its effect on Food Degradation through a Chromatographic, Spectroscopic and Chemometric Approach (funded Ph.D studentship)
    • Modelling the pathways of toxicant formation in emissions from heated vapourised nicotine delivery devices (Carnegie collaborative grant with St. Andrew University, as PI of the project I have hired a postdoc for 2 years)
    • Improving the quality of potatoes in order to mitigate the formation of acrylamide during processing through biotic and/or abiotic stresses (in collaboration with James Hutton Institute)
    • Mitigate the formation of heat-induced contaminant and off-flavor in infant formula by the use of Scottish berries extract. (Erasmus+ scheme)

 

-          The second area is to re-utilize food by-product by the detection and purification of potentially healthy compounds that are present in the food industry waste product. Evaluation of possible use and the functionality of the material including analysis of bioactive compounds by metabolomics approach as well as in the most widely used assays to assess antioxidant activity in food.

  • Current projects:
    • Evaluation of postprandial glucose response in healthy human subjects of pasta and bread enriched with fava bean husks.
    • Anti-glycative properties of rapeseed cake extract
    • Effect of olive oil mill wastewater extract and Spirulina maxima extract on sperms motility and anti-inflammatory markers  (in collaboration with Science division)

 

-          The third area is chemistry, structural and sensory characterization of food by ingredients reformulation. To achieve this aim I am currently using metabolomics approach using mass spectrometry, principal structural analyzer devices that include X-Ray tomography texture analyzer and the main strategy for sensory science.

  • Current projects:
    • Select and evaluate the suitability of novel lactic acid bacteria strains to improve the sensorial, aroma, structure and texture characteristic of sourdough bread.
    • Study of consumer acceptability of foods containing edible insect base ingredients. This work includes the use texture analyzer and X-ray tomography as well as the use of the main consumer science approach  (work in collaboration with University of Naples “Federico II”)
    • Metabolomic analysis of chia seeds grown in different growing condition.

-          The fourth area is characterizing the structure and the biological activity of pore-forming toxins (lipodepsipeptides) produced by Pseudomonas spp. This includes the microbial fermentation, toxins extraction and purification, and toxins characterization. For the toxins characterization I used a wide range of techniques that include:

  • Chemical and structural characterization (by the use of different chromatographic technique and mass spectrometry)
  • antifungal activities (including the use of GMO Saccharomyces cerevisiae in membrane sphingolipids)
  • Biophysical characterization of the formed pore (including the use of unilamellar liposome enriched with calceine
  •  evaluation of their hemolytic capacity

This particular aspect of my research experience gives me the possibility to become very skilled in microbiology, protein, peptides, and analytical chemistry techniques in general. 

2019

Phytochemical-rich antioxidant extracts of Vaccinium vitisidaea L. leaves inhibit the formation of toxic Maillard reaction products in food models

Račkauskienė, I., Pukalskas, A., Fiore, A., Troise, A. D. & Venskutonis, P. R. (2019) Phytochemical-rich antioxidant extracts of Vaccinium vitisidaea L. leaves inhibit the formation of toxic Maillard reaction products in food models. . . .
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The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability

Dalani, D. ., Stott, S., Fiore, A. & Cottin, S. (2019) The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability. . . .
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Chemistry of food contaminants and their remediation or mitigation

Fiore, A., Papademas, . P. & Goulas, V. (2019) Chemistry of food contaminants and their remediation or mitigation. . . .
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2018

Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran

Shakeri, F., Shakeri, S., Ghasemi, S., Troise, A. D. & Fiore, A. (2018) Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran. . . .
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Honey authenticity

Karabournioti, S., Koulis , G., Panagopoulou , E., Stergiou, F., Fiore, A., Katsianou, P., Proestos , C. & Thomaidis , N. (2018) Honey authenticity. . . .
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Metabolomic analysis of Salvia hispanica (L.) commercial and mutants seeds grown under different irrigation regimes

de Falco, B., Fiore, A., Lanzotti, V., Amato, M., Bochicchio, R. & Rossi, R. (2018) Metabolomic analysis of Salvia hispanica (L.) commercial and mutants seeds grown under different irrigation regimes. . . .
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Explorative investigation of the anti-glycative effect of a rapeseed by-product extract

Navarro, M., de Falco, B., Morales, F. J., Daliani, D. & Fiore, A. (2018) Explorative investigation of the anti-glycative effect of a rapeseed by-product extract. . . p. 5674-5681. .
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Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products

Bouzalakou-Butel, L., Provatidis, P., Sturrock, K. . & Fiore, A. (2018) Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products. . . .
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Primary investigation of the occurrence of hydroxymethylfurfural (HMF) in a range of smoked food products

Bouzalakou-Butel, L., Provatidis, P., Sturrock, K. R. & Fiore, A. (2018) Primary investigation of the occurrence of hydroxymethylfurfural (HMF) in a range of smoked food products. . . p. 61-61. .
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A simplified method for trapping aerosol condensate from electronic vapourising devices for chemical analysis

Fiore, A., de Falco, B. & Stephens, E. (2018) A simplified method for trapping aerosol condensate from electronic vapourising devices for chemical analysis. . . .
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Explorative investigation on the anti-glycative activity of rapeseed by-product extract

Navarro, M., de Falco, B., Morales, F. J., Daliani, D. & Fiore, A. (2018) Explorative investigation on the anti-glycative activity of rapeseed by-product extract. . . p. 61. .
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Bioactive compounds from food byproducts

Fiore, A., Cigić, B. . & Verardo, V. (2018) Bioactive compounds from food byproducts. . . .
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2017

Metabolomics driven analysis by UAEGC-MS and antioxidant activity of Chia (Salvia hispanica L.) commercial and mutant seeds

de Falco, B., Fiore, A., Rossi, R., Amato, M. & Lanzotti, V. (2017) Metabolomics driven analysis by UAEGC-MS and antioxidant activity of Chia (Salvia hispanica L.) commercial and mutant seeds. . . p. 137-143. .
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The integration of edible insect-based foods in everyday diet in western society

Sieghartsleitner, A. . & Fiore, A. (2017) The integration of edible insect-based foods in everyday diet in western society. . . p. 173-174. .
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Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Troise, A. D., Wilkin, J. D. & Fiore, A. (2017) Impact of rapeseed press-cake on Maillard reaction in a cookie model system. . . p. 365-372. .
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Metabolomic analysis by UAE-GC MS and antioxidant activity of Salvia hispanica (L.) seeds grown under different irrigation regimes

de Falco, B., Fiore, A., Bochicchio, R., Amato, M. & Lanzotti, V. (2017) Metabolomic analysis by UAE-GC MS and antioxidant activity of Salvia hispanica (L.) seeds grown under different irrigation regimes. . . p. 584–592. .
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2016

On the possibility to trace frozen curd in buffalo mozzarella cheese

Manzo, N., Biondi, L., Nava, D., Capuano, F., Pizzolongo, F., Fiore, A. & Romano, R. (2016) On the possibility to trace frozen curd in buffalo mozzarella cheese. . . p. 104-111. .
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Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system

Wilkin, J., Zenker, H., Tsang, C., Troise, A. D., Zhelev, N. & Fiore, A. (2016) Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system. . . p. 71-71. .
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Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk

Troise, A. D., Vitiello, D., Tsang, C. & Fiore, A. (2016) Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk. . . p. 2591-2602. .
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Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I

Troise, A. D., Buonanno, M., Fiore, A., Monti, S. M. & Fogliano, V. (2016) Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I. . . p. 722-729. .
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Channel-forming activity of syringopeptin 25 A in mercury-supported phospholipid monolayers and negatively charged bilayers

Becucci, L., Toppi, A., Fiore, A., Scaloni, A. & Guidelli, R. (2016) Channel-forming activity of syringopeptin 25 A in mercury-supported phospholipid monolayers and negatively charged bilayers. . . p. 131-142. .
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2015

Correction

Navarro, M., Fiore, A., Fogliano, V. & Morales, F. J. (2015) Correction. . . p. 3399. .
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Channel-forming activity of syringopeptin 25A in mercury-supported lipid bilayers with a phosphatidylcholine distal leaflet

Becucci, L., Rossi, M., Fiore, A., Scaloni, A. & Guidelli, R. (2015) Channel-forming activity of syringopeptin 25A in mercury-supported lipid bilayers with a phosphatidylcholine distal leaflet. . . p. 28-35. .
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Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

Troise, A. D., Fiore, A., Wiltafsky, M. & Fogliano, V. (2015) Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. . . p. 357-364. .
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2014

Channel-forming activity of syringomycin E in two mercury-supported biomimetic membranes

Becucci, L., Tramonti, V., Fiore, A., Fogliano, V., Scanloni, A. & Guidelli, R. (2014) Channel-forming activity of syringomycin E in two mercury-supported biomimetic membranes. . . p. 932–941. .
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Pseudomonas corrugata crpCDE is part of the cyclic lipopeptide corpeptin biosynthetic gene cluster and is involved in bacterial virulence in tomato and in hypersensitive response in Nicotiana benthamiana

Strano, C. P., Bella, P., Licciardello, G., Fiore, A., Lo Piero, A. R., Fogliano, V., Venturi, V. & Catara, V. (2014) Pseudomonas corrugata crpCDE is part of the cyclic lipopeptide corpeptin biosynthetic gene cluster and is involved in bacterial virulence in tomato and in hypersensitive response in Nicotiana benthamiana. . . p. 495-506. .
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Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

Troise, A. D., Fiore, A., Roviello, G., Monti, S. M. & Fogliano, V. (2014) Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry. . . p. 111-124. .
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Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk

Troise, A. D., Fiore, A., Colantuono, A., Kokkinidou, S., Peterson, D. G. & Fogliano, V. (2014) Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. . . p. 10092–10100. .
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Carbonyl trapping and antiglycative activities of olive oil mill wastewater

Navarro, M., Fiore, A., Fogliano, V. & Morales, F. J. (2014) Carbonyl trapping and antiglycative activities of olive oil mill wastewater. . . p. 574-583. .
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Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking

Colantuono, A., Troise, A. D., Fiore, A. & Fogliano, V. (2014) Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking. . . p. 5-8. .
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Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

Račkauskienė, I., Račkauskienė, I., Venskutonis, P. R., Fiore, A., Troise, A. D. & Fogliano, V. (2014) Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems. . . p. 31-39. .
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2013

Quantitation of acrylamide in foods by high-resolution mass spectrometry

Troise, A. D., Fiore, A. & Fogliano, V. (2013) Quantitation of acrylamide in foods by high-resolution mass spectrometry. . . p. 74-79. .
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Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef

De Filippis, F., Pennacchia, C., Di Pasqua, R., Fiore, A., Fogliano, V., Villani, F. & Ercolini, D. (2013) Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef. . . p. 332-338. .
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Frying performance of high oleic oil enriched in biophenols during discontinuos and prolonged thermal treatment

Romano, R., Manzo, N., Le Grottaglie, L., Fiore, A. & Fogliano, V. (2013) Frying performance of high oleic oil enriched in biophenols during discontinuos and prolonged thermal treatment. . . p. 120-124. .
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Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk

Troise, A. D., Dathan, N. A., Fiore, A., Roviello, G., Di Fiore, A., Caira, S., Cuollo, M., De Simone, G., Fogliano, V. & Monti, S. M. (2013) Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk. . . p. 279–288. .
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Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

Kotsiou, K., Tasioula-Margari, M., Fiore, A., Gökmen, V. & Fogliano, V. (2013) Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type. . . p. 843-851. .
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2012

Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products

Palermo, M., Fiore, A. & Fogliano, V. (2012) Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products. . . p. 10141–10146. .
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N-acyl-homoserine-lactone quorum sensing in tomato phytopathogenic Pseudomonas spp. is involved in the regulation of lipodepsipeptide production

Licciardello, G., Strano, C. P., Bertani, I., Bella, P., Fiore, A., Fogliano, V., Venturi, V. & Catara, V. (2012) N-acyl-homoserine-lactone quorum sensing in tomato phytopathogenic Pseudomonas spp. is involved in the regulation of lipodepsipeptide production. . . p. 274-282. .
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Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven

Fiore, A., Di Monaco, R., Cavella, S., Visconti, A., Karneili, O., Bernhardt, S. & Fogliano, V. (2012) Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven. . . p. 515–520. .
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Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies

Fiore, A., Troise, A. D., Mogol, B. A., Roullier, V., Gourdon, A., El Mafadi Jian, S., Hamzalıoğlu, B. A., Gökmen, V. & Fogliano, V. (2012) Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. . . p. 10808–10814. .
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2011

Roasting affects quality and safety of hazelnuts

Arlorio, M., Coisson, J. D., Travaglia, F., Rinaldi, M., Fiore, A., Ferracane, R. & Fogliano, V. (2011) Roasting affects quality and safety of hazelnuts. . . p. 37-38. .
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2008

Bioactive lipopeptides of ice-nucleating snow bacterium Pseudomonas syringae strain 31R1

Fiore, A., Mannina, L., Sobolev, A. P., Salzano, A. M., Scaloni, A., Grgurina, I., Fullone, M. R., Gallo, M., Swasey, C., Fogliano, V. & Takemoto, J. Y. (2008) Bioactive lipopeptides of ice-nucleating snow bacterium Pseudomonas syringae strain 31R1. . . p. 158-165. .
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Lipodepsipeptides from Pseudomonas syringae are partially proteolyzed and are not absorbed by humans

Fiore, A., Laparra, J. M., Farre, R., Fullone, M. R., Grgurina, I., Gallo, M. & Fogliano, V. (2008) Lipodepsipeptides from Pseudomonas syringae are partially proteolyzed and are not absorbed by humans. . . p. 979-985. .
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Fuscopeptins, antimicrobial lipodepsipeptides from Pseudomonas fuscovaginae, are channel forming peptides active on biological and model membranes

Coraiola, M., Paletti, R., Fiore, A., Fogliano, V. & Dalla Serra, M. (2008) Fuscopeptins, antimicrobial lipodepsipeptides from Pseudomonas fuscovaginae, are channel forming peptides active on biological and model membranes. . . p. 496-502. .
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2007

Mutational analysis and homology modelling of SyrC, the aminoacyltransferase in the biosynthesis of syringomycin

Fullone, M. R., Paiardini, A., Gross, D. C., Lu, S., Fiore, A. & Grgurina, I. (2007) Mutational analysis and homology modelling of SyrC, the aminoacyltransferase in the biosynthesis of syringomycin. . . p. 201-207. .
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2005

Biocontrol Pseudomonas strains against postharvest pathogens of apple

Vinale, F., Fiore, A., Fogliano, V., Scala, F., Gallo, M., Gigante, S., Cirvilleri, G., Catara, A. & Lorito, M. (2005) Biocontrol Pseudomonas strains against postharvest pathogens of apple. . . p. 307. .
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Antioxidant activity of pasteurized and sterilized commercial red orange juices

Fiore, A., La Fauci, L., Cervellati, R., Guerra, M. C., Speroni, E., Costa, S., Galvano, G., De Lorenzo, A., Bacchelli, V., Fogliano, V. & Galvano, F. (2005) Antioxidant activity of pasteurized and sterilized commercial red orange juices. . . p. 1129-1135. .
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Novel cyclic lipodepsipeptide from Pseudomonas syringae pv. lachrymans strain 508 and syringopeptin antimicrobial activities

Grgurina, I., Bensaci, M., Pocsfalvi, G., Mannina, L., Cruciani, O., Fiore, A., Fogliano, V., Sorensen, K. N. & Takemoto, J. Y. (2005) Novel cyclic lipodepsipeptide from Pseudomonas syringae pv. lachrymans strain 508 and syringopeptin antimicrobial activities. . . p. 5037-5045. .
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2004

Structure, conformation and biological activity of a novel lipodepsipeptide from Pseudomonas corrugata

Scaloni, A., Dalla Serra, M., Amodeo, P., Mannina, L., Vitale, R. M., Segre, A. L., Cruciani, O., Lodovichetti, F., Greco, M. L., Fiore, A., Gallo, M., D'Ambrosio, C., Coraiola, M., Menestrina, G., Graniti, A. & Fogliano, V. (2004) Structure, conformation and biological activity of a novel lipodepsipeptide from Pseudomonas corrugata. . . p. 25-36. .
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Scambi di cromatidi fratelli e aberrazioni cromosomiche indotte dalla fusaproliferina nei cromosomi mitotici della capra (Capra hircus L.)

Di Berardino, D., Rosa, G. D., Fogliano, V., Fiore, A. & Ritieni, A. (2004) Scambi di cromatidi fratelli e aberrazioni cromosomiche indotte dalla fusaproliferina nei cromosomi mitotici della capra (Capra hircus L.). . . p. 135-143. .
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2003

Antimicrobial lipodepsipeptides from Pseudomonas spp

Menestrina, G., Coraiola, M., Fogliano, V., Fiore, A., Grgurina, I., Carpaneto, A., Gambale, F. & Serra, M. (2003) Antimicrobial lipodepsipeptides from Pseudomonas spp. In: Pseudomonas syringae and related pathogens: biology and genetic. Iacobellis, N. (ed.), Collmer, A. (ed.), Hutcheson, S. (ed.), Mansfield, J. (ed.), Morris, C. (ed.), Murillo, J. (ed.), Schaad, N. (ed.), Stead, D. (ed.), Surico, G. (ed.), Ullrich, M. (ed.). p. 185-198. Dordrecht: Springer.
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Permeabilizing activity of antifungal lipodepsipeptides from Pseudomonas spp. on lipid membranes

Coraiola, M., Fiore, A., Fogliano, V., Menestrina, G., Grgurina, I. & DallaSerra, M. (2003) Permeabilizing activity of antifungal lipodepsipeptides from Pseudomonas spp. on lipid membranes. . . p. 52A-52A. .
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A comparison of permeabilizing activity of lipodepsipeptides from Pseudomonas spp

Coraiola, M., Fiore, A., Fogliano, V., Menestrina, G., Grgurina, I. & Serra, M. (2003) A comparison of permeabilizing activity of lipodepsipeptides from Pseudomonas spp. . . p. 12-13. .
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More Information

Funding

8 Innovation Vouchers (2015-2016) £40,000 (PI: 4)

1 Carnegie collaborative grant (PI) £50K

1 Innovate UK  (PI) £305K

Esteem

Education / Qualifications

  • 2017: Epigeum®, supervising doctoral studies
  • 2016:  PGCert Higher Education Teaching
  • 2008: “Course, examination and certificate in chemical and microbiological analysis of products derived from tomato
  • 2004-2005 Abroad experience. During the Ph.D. program, I went through an overseas training experience at the College of engineering of Utah State University, Logan – Utah (USA), where I conducted microbiologic tests using strains of Pseudomonas syringae and Pseudomonas corrugata as bio-control agents and other tests improve understanding of mechanism of action in the relation structure-activity of metabolites produced.  Supervisor: Prof. John Takemoto
  • 2003: “Scuola di Maratea" organized by the Italian Society of Plant Physiology, June 17-20, 2003 in Maratea (Italy), where I attended a training on interactions "host-pathogen", mainly focused on plant pathogens and plant responses as defensive actions.
  • 2002-2005: PhD in Agro-biology and Agro-chemistry – Field of study Genetic Enhancement and horticulture. Title of dissertation: “Biological role of Pseudomonas lipodepsipeptides”. Supervisor: Prof. Vincenzo Fogliano
  • 1996 – 2002: M.Sc. in Food and Science Technology. Federico II University, Naples, Italy.  Title of thesis: “A new lipodepsipeptide with antifungal activity”. Supervisor: Prof. Vincenzo Fogliano

Employment History

Industry

 

- January 2009 to September 2009: Quality Assurance Manager and Quality Control Manager in a food production/processing factory (Mocerino Carmine & C. Sas via Pizzone n° 5 Somma Vesuviana (Na)–Italy).  Responsible for the internal laboratory, quality assurance management, quality control, labelling development, Certification ISO 9000, internal audit and supplier interaction/audit. .

- November 2017: Installation and testing of chemical and analytical equipment as HPLC and GCMS in a science centre in Tripoli (Libya) with PROXIMA SRL Monteforte Irpino (AV), Italy.

- November 2007 to December 2008:  Quality Assurance Manager in a food production/processing factory (San Paolina Srl Unipersonale, Via Dante Alighieri Scafati (Sa), Italy). Responsible for Quality Assurance management, labelling and marketing development, Certification BRC, IFS, ISO 9000, 14000. Organic Certification, quality control and responsible for production.  Gained audit experience with suppliers and customers (Del Monte, Mangia.inc, Tesco, etc).

Esteem

Member of IFST

Member of IMARS 

IMARS

Knowledge Exchange

Dr. Alberto Fiore is involved on a consultancy basis and Knowledge Exchange with several food companies.  

Outreach

Leadership, Management and Administrative Roles / Experience

I set up the Erasmus student exchange between University “Federico II” of Naples, Italy and Abertay for student mobility and staff mobility. This programme is now in place and students constantly make use of the opportunities for exchange visits.

I led an active role in the preparation for the accreditation of the Food Nutrition and Health BSC Program by the Association for Nutrition. I was also actively involved in the redesigning the infrastructure and equipment for the new processing plant that was built at Abertay University, effectively advising other staff members in my own division of the requirements and anticipating in order avoiding problems during the running of the new processing plant. Moreover, I took I have an active responsibility for the repair of analytical instrumentation ex HPLC or GCMS and support colleagues to solve IT problems.

 

I am very keen to develop a network of internal and external collaboration using effective communication and I have led applications for H2020 projects with partners from countries such as Italy, Romania, China, France, Spain, and Denmark. In my proposal application, I had always an active role to establish and strengthen collaboration with my colleagues and other colleagues from different division.   

Currently, I am submitting an H2020 Project on the SFS-18 scheme as PI of my group and with partners from Italy, Spain, Romania Germany, Nederland (WUR) and Denmark.

I have applied for British Medical Research grant in collaboration the University of Uganda.

As an active researcher, one of my major aim is to build and grow my research group. Up to now, my research group is constituted from a PhD Research assistant (on a project where I’m the PI), a PhD student, a Master research student and another PhD Research assistant that need to be recruited shortly (on a food industry led grant where I am the PI).

I am a member of my division of the health and safety committee of the School Engineering and technology

Meet the rest of the team

Mr Samie Muhsin

Mr Samie Muhsin

Division of Engineering and Food Sciences | Lecturer

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Dr Adilia Lemos

Dr Adilia Lemos

Division of Engineering and Food Sciences | Lecturer

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