Prof. Federica Flamminii
Department of Human Sciences and Life Quality Promotion San Raffaele Open University Rome
Federica Flamminii is an Associate Professor of Food Science and Technology at the Department of Human
Sciences and Life Quality Promotion San Raffaele Open University, Rome (Italy). The researcher conducts
advanced research activities in different areas: characterization of the chemical and physical properties of
food, with particular attention to product quality, safety, and functionality; extraction and evaluation of the
technological functionality of food ingredients, including those obtained from agri-food by-products as
sources of high-value-added ingredients; to this aim, sustainable technologies are developed for the
extraction of bioactive compounds such as polyphenols, proteins and the functional properties of the
recovered ingredients are analyzed for applications in various food products. The researcher studies and
develops innovative technologies for the encapsulation of bioactive compounds, using methods such as
spray-drying, freeze-drying, hydrogels, emulsions, and extracellular vesicles with the aim of improving the
stability, controlled release, and bioavailability of nutrients and functional ingredients. Furthermore,
another area of research concerns the olive oil supply chain, with particular attention to quality,
sustainability, and the valorization of by-products including the chemical-physical and sensory analysis of
oils, the development of technologies to improve extraction and preservation processes, and the utilization
of by-products for nutraceutical, bioenergy, or agricultural applications.
