New Food webinar on extra virgin olive oil characterisation featuring OLEUM researchers
On 9 May 2017, OLEUM researcher Professor Lanfranco Conte and Dr Paolo Lucci, of the University of Udine featured as keynote speakers in a webinar entitled Charged aerosol detection for LC analysis of triglycerides: A novel tool for extra-virgin olive oil characterisation.
For more information and to watch a recording of the webinar, click here.
Lanfranco Conte has been Professor of Food Chemistry at University of Udine since 1992. Previous work includes:
- 10 years at Food Fraud Detection of Ministry of Agriculture of Italy. 1982 – 1992.
- Laboratory technician at University of Bologna (lipochemistry group).1973 – 1982
- Chairperson of Olive Oil Chemist Expert group at UE, DG AGRI. 1993 – 2011. These days he is Italian delegate within the group.
- Member of the Olive oil chemistry group of International Olive Council and of the Italian Technical Committee for Fats and Oils and of the Group edible fats and oils of UNI (Italian corresponding body of ISO).
L.Conte is author or co-author of ~ 200 papers on scientific journals, dealing with development and validation of methods suitable to assess purity and quality of fats and oils and other food lipids. From 2010, L.Conte is chairperson of Italian Society for Researches on Fats and Oils
Dr. Paolo Lucci attained his PhD in 2008 at SAIFET department of the Polytechnic University of Marche (Italy). Starting from February 2009, he joined the NASCENT European Project as an experienced researcher at POLYIntell SAS (France) and then in 2010 he spent one year as experienced researcher at the Department of Analytical Chemistry of the University of Barcelona within the Carbosorb European Project. In April 2011, he joined the School of Sciences of the Pontificia Universidad Javeriana (Colombia) where he was named head of the research group of “Foods, Nutrition and Health” in 2012 and then head of the Department of Nutrition and Biochemistry in 2014.
Currently, he is a Senior Researcher in Food Chemistry at University of Udine (Italy). He has published several scientific papers and book chapters and he is editor of two books focused on sample treatment and LC-MS in food analysis.