Antonio Gattuso
University of Reggio Calabria Italy
Antonio Gattuso is a researcher in food science and technology at the Agricultural Department of the Mediterranean University of Reggio Calabria, Italy. During his career, he has presented his work at national and international conferences, published scientific articles in Scopus-indexed journals, and contributed to collaborative research projects. His research focuses on the valorization of fruit production and agro-food by-products, particularly from the citrus sector, aiming to enhance sustainability and productions. He has worked on improving food quality through edible coatings for fresh fruit and vegetables, developing fortified foods enriched with natural bioactive compounds recovered from by-products, and optimizing processing techniques. Currently, he is engaged in the development of predictive shelf-life kinetic models, the application of innovative packaging solutions, and technological progress in the olive oil supply chain.
