WSFSN-2025

Alessandra De Bruno is an Associate Professor of Food Science and Technology at the Department of Human Sciences and Life Quality Promotion, San Raffaele University, Rome, Italy. The research activities of Alessandra De Bruno range over several aspects related to Food Technologies. Over the years she has often dealt with the olive sector, from technological processes for the production/ enhancement of table olives to the study of the quality of olive oils and, at the same time, the correct management and recovery of olive processing waste and by-products. Another widely studied sector was that of minimally treated fruit and vegetable products, also through collaborations with companies, focusing on the extension of shelf-life, packaging and therefore the evaluation of quality parameters. The research activities of recent years have focused in particular on the recovery of the by-products of the agri-food industry, through the development of green extraction techniques that allow to obtain natural antioxidants that can be reused in the food industry. In particular, she has dealt with the application of natural antioxidants (obtained from waste) to develop and optimize food processes and to functionalize new products. The aim of this research was not only to improve the functionality of foods, but also to use them as natural preservatives in order to extend their shelf-life.