Curriculum

Francesco Longobardi is an Associate Professor of Food Chemistry at the University of Bari “Aldo Moro” (Italy). He holds a PhD in Chemical Sciences and graduated in Chemistry with full marks (110/110 cum laude). His expertise lies in advanced analytical techniques, including Nuclear Magnetic Resonance (NMR), Isotope Ratio Mass Spectrometry (IRMS), mass spectrometry, and HPLC, combined with multivariate data analysis. His research focuses on the development of innovative analytical strategies for the characterization, traceability, and authentication of agro-food products. By integrating advanced spectroscopy with data-driven approaches, his work addresses key challenges in food quality, safety, and integrity, including the detection of contaminants such as mycotoxins and the verification of geographical origin and production practices. A significant part of his recent activity is devoted to the bioeconomy and circular economy, with particular emphasis on the valorization of agro-industrial by-products into high-value ingredients for nutraceutical and functional food applications. He has authored more than 60 peer-reviewed publications in international journals and has led and participated in numerous research projects at national and regional levels, as well as collaborations with industry. His work has contributed to the development of rapid, reliable, and sustainable methodologies for the analysis of complex food matrices, including olive oil, cereals, fruits, and dairy products. In addition to his research, he has extensive teaching experience at both undergraduate and postgraduate levels, including courses in Food Chemistry and Physical Chemistry, as well as contributions to advanced training programs in chemical safety and food analysis. He has been serving as Associate Professor since 2022, following his previous appointment as Researcher at the same institution from 2009 to 2022.