Attività di Ricerca
Francesco Longobardi’s research focuses on developing innovative analytical strategies for the characterization, traceability, and authentication of agro-food products. His work addresses key challenges in food quality, safety, and integrity, including the detection of contaminants 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 valorizing agro-industrial by-products into high-value ingredients for nutraceutical and functional food applications. Throughout his career, he has contributed to numerous national and regional research projects and industrial collaborations. Among the main projects he has participated in or coordinated are M3O3 – Multifunctional Microsystems for Monitoring Oxidative Processes in Olive Oils (POR Puglia FESR‑FSE 2014‑2020, InnoNetwork), APULIAN FOOD FINGERPRINT (Public Research Laboratory Networks), GREEN: GRanomischio from Food Excellence to Nutraceutical Product (POC Puglia FESR‑FSE 2014‑2020), and PANFORTE – Planning and Production of Fortified Breadcrumb from Food By‑Products, carried out with GR.A.M.M. srl / Gruppo Milo S.p.A. and the University of Bari, co‑financed by Regione Puglia under POC/PSC 2014‑2020. He has also established industrial collaborations and contracts with Dompé Farmaceutici S.p.A., Innovative Solutions S.r.l., Bruker Italia S.r.l., and Politecnico di Bari, contributing to the development of rapid, reliable, and sustainable methodologies for the analysis of complex food matrices.
https://www.uniba.it/it/docenti/longobardi-francesco/ricerca
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Attività di Ricerca
Francesco Longobardi’s research focuses on developing innovative analytical strategies for the characterization, traceability, and authentication of agro-food products. His work addresses key challenges in food quality, safety, and integrity, including the detection of contaminants 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 valorizing agro-industrial by-products into high-value ingredients for nutraceutical and functional food applications. Throughout his career, he has contributed to numerous national and regional research projects and industrial collaborations. Among the main projects he has participated in or coordinated are M3O3 – Multifunctional Microsystems for Monitoring Oxidative Processes in Olive Oils (POR Puglia FESR‑FSE 2014‑2020, InnoNetwork), APULIAN FOOD FINGERPRINT (Public Research Laboratory Networks), GREEN: GRanomischio from Food Excellence to Nutraceutical Product (POC Puglia FESR‑FSE 2014‑2020), and PANFORTE – Planning and Production of Fortified Breadcrumb from Food By‑Products, carried out with GR.A.M.M. srl / Gruppo Milo S.p.A. and the University of Bari, co‑financed by Regione Puglia under POC/PSC 2014‑2020. He has also established industrial collaborations and contracts with Dompé Farmaceutici S.p.A., Innovative Solutions S.r.l., Bruker Italia S.r.l., and Politecnico di Bari, contributing to the development of rapid, reliable, and sustainable methodologies for the analysis of complex food matrices.
