Nicoletta De Vietro | Food Security | Best Researcher Award

Prof. Dr. Nicoletta De Vietro | Food Security | Best Researcher Award

Researcher | University of Bari "Aldo Moro" | Italy

Dr. Nicoletta De Vietro is a Researcher in Analytical Chemistry at the Department of Biosciences, Biotechnologies and Environment (D.B.B.A.) of the University of Bari “Aldo Moro,” where she is also a member of the Interdepartmental Center for Risk Analysis and Management in Health and Environmental Emergencies (C.I.R.S.A.). She holds a Ph.D. in Environmental Science, with advanced specialization in chromatographic and analytical techniques. Her primary research focuses on gas chromatography, high-performance liquid chromatography, and mass spectrometry for the characterization of biological, environmental, and food matrices, while her emerging interests explore innovative material development through non-equilibrium plasma processes for applications in packaging, biomedicine, and surface engineering. Over her academic career, she has held teaching and research roles in analytical chemistry, contributing to cutting-edge experimental methods that integrate chromatographic analysis with solid-phase microextraction (SPME) and surface modification techniques such as deposition, grafting, and etching in cold plasmas. Dr. De Vietro has authored multiple peer-reviewed publications, reviews, and patents, advancing both fundamental analytical methods and their industrial applications, particularly in environmental monitoring and food safety. Her contributions include novel methodological approaches for trace analysis and material functionalization, with implications for health risk assessment and sustainable technologies. She has been recognized through competitive research grants and has served as guest editor and peer reviewer for several leading scientific journals. Actively engaged in the international scientific community, she contributes to editorial boards, evaluates manuscripts for high-impact journals, and collaborates in interdisciplinary research networks. Through her research, Dr. De Vietro aims to bridge analytical innovation with real-world challenges, enhancing scientific understanding of complex matrices while supporting industry and regulatory bodies in improving environmental quality, public health, and technological advancement. She has 975 citations from 48 publications, with an h-index of 17.

Profiles: Scopus | ORCID

Featured Publications

1.  Cometa, S., Bonifacio, M. A., Bellissimo, A., Pinto, L., Petrella, A., De Vietro, N., Iannaccone, G., Baruzzi, F., & De Giglio, E. (2022). A green approach to develop zeolite–thymol antimicrobial composites: Analytical characterization and antimicrobial activity evaluation. Heliyon, 8(9), e09551. https://doi.org/10.1016/j.heliyon.2022.e09551

2. Aresta, A., De Santis, S., Carocci, A., Barbarossa, A., Ragusa, A., De Vietro, N., Clodoveo, M. L., Corbo, F., & Zambonin, C. (2021). Determination of commercial animal and vegetable milks’ lipid profile and its correlation with cell viability and antioxidant activity on human intestinal Caco-2 cells. Molecules, 26(18), 5645. https://doi.org/10.3390/molecules26185645

3. Aresta, A. M., De Vietro, N., Clodoveo, M. L., Amirante, R., Corbo, F., Schena, F. P., & Zambonin, C. (2021). Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology. Journal of Pharmaceutical and Biomedical Analysis, 206, 114204. https://doi.org/10.1016/j.jpba.2021.114204

4. De Vietro, N., Aresta, A. M., Picciariello, A., Rotelli, M. T., & Zambonin, C. (2021). Determination of VOCs in surgical resected tissues from colorectal cancer patients by solid phase microextraction coupled to gas chromatography–mass spectrometry. Applied Sciences, 11(15), 6910. https://doi.org/10.3390/app11156910

5. Mongioví, C., Lacalamita, D., Morin-Crini, N., Gabrion, X., Ivanovska, A., Sala, F., Placet, V., Rizzi, V., Gubitosa, J., Mesto, E., De Vietro, N., Crini, G., & Cosma, P. (2021). Use of chènevotte, a valuable co-product of industrial hemp fiber, as adsorbent for pollutant removal. Part I: Chemical, microscopic, spectroscopic and thermogravimetric characterization of raw and modified samples. Molecules, 26(15), 4574. https://doi.org/10.3390/molecules26154574

Dr. Marta Igual Ramo – Food Security & Nutrition – Best Researcher Award

Dr. Marta Igual Ramo - Food Security & Nutrition - Best Researcher Award

Polytechnic University of Valencia - Spain

AUTHOR PROFILE

ORCID

SCOPUS 

GOOGLE SCHOLAR 

SUMMARY

Dr. Marta Igual Ramo is a leading researcher in Food Technology at Universitat Politècnica de València. Her work bridges science and innovation to develop sustainable, health-enhancing foods using advanced technologies like 3D printing and extrusion. With over 120 publications, numerous international collaborations, and leadership in national and EU projects, she is highly regarded in agri-food research. She contributes actively to editorial boards, holds patents, and supervises doctoral research. Her efforts focus on nutrient bioaccessibility, agri-food waste upcycling, and the development of functional food products that align with circular economy principles.

EDUCATION

Marta Igual Ramo earned her Ph.D. in Food Technology from Universitat Politècnica de València. She also holds a Master’s degree in Marketing and Business Management for Agri-Food Industries and an Agricultural Engineering degree from the same university. Her educational background underpins a multidisciplinary approach to agri-food innovation, integrating technical, scientific, and business insights. Through continuous training in pedagogy and international research stays, she has built a robust academic foundation that supports her innovative work in functional food design, nutrient delivery systems, and sustainability in food processing technologies.

PROFESSIONAL EXPERIENCE

Dr. Igual Ramo has held various academic and research positions, including Researcher PhD at Universitat Politècnica de València and external lecturer roles in Spain and abroad. Her international engagements span institutions in Ecuador, Portugal, Romania, and Colombia. She has taught courses on food properties, bromatology, and analytical chemistry, and actively participated in Erasmus and EU-cooperation programs. As a project leader, she coordinates and participates in EU-funded innovation programs and national grants, advancing research in functional foods, waste valorization, and 3D food printing technologies.

RESEARCH INTEREST

Marta Igual Ramo's research interests focus on the innovation of food products through extrusion, 3D printing, and nutrient bioaccessibility. She investigates the recovery and enhancement of agri-food by-products, aiming to transform waste into value-added functional ingredients. Her scientific curiosity lies in improving food formulation, understanding compound stability during processing, and designing health-oriented foods. Her work aligns with global goals in sustainable development and circular economy, using multidisciplinary strategies to address food security, nutritional improvement, and waste reduction in the agri-food industry.

AWARD AND HONOR

Recognized for her scientific excellence, Marta Igual Ramo has received accolades such as the I3 accreditation for her research impact and teaching excellence. She serves as guest editor for high-impact journals like Foods, Molecules, and Agronomy, and holds editorial and committee roles in international conferences, including FCT 2024. Her work has earned over 2,100 citations and an h-index of 28, reflecting her significant influence in food science. Her innovative contributions to sustainable agri-food practices and product development have earned her national and international respect in academic and industrial sectors.

RESEARCH SKILL

Marta Igual Ramo demonstrates expertise in food processing technologies, particularly extrusion and 3D printing. She specializes in evaluating bioactive compound bioaccessibility, nutrient encapsulation, and physicochemical analysis. Her skills extend to analytical methods for food structure, in vitro digestion, and product formulation. Proficient in conducting multidisciplinary experiments, she integrates engineering and nutritional science to optimize product design. She is also skilled in international collaboration, research coordination, and dissemination. Her ability to translate scientific insights into practical applications for functional and sustainable foods underlines her strength as a food technology innovator.

PUBLCATIONS

  • Title: Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice
    Authors: NMN M. Igual, E. García-Martínez, MM Camacho
    Journal: Food Chemistry, Vol. 118, 2010, pp. 291–299

  • Title: Effect of processing on the drying kinetics and functional value of dried apricot
    Authors: M. Igual, E. García-Martínez, ME Martín-Esparza, N. Martínez-Navarrete
    Journal: Food Research International, Vol. 47(2), 2012, pp. 284–290

  • Title: Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp
    Authors: M. Igual, S. Ramires, LH Mosquera, N. Martínez-Navarrete
    Journal: Powder Technology, Vol. 256, 2014, pp. 233–238

  • Title: Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage
    Authors: M. Igual, E. García-Martínez, MM Camacho, N. Martínez-Navarrete
    Journal: Innovative Food Science & Emerging Technologies, Vol. 12(2), 2011, pp. 153–162

  • Title: Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree
    Authors: M. Benlloch-Tinoco, M. Igual, D. Rodrigo, N. Martínez-Navarrete
    Journal: Innovative Food Science & Emerging Technologies, Vol. 19, 2013, pp. 166–172

CONCLUSION

Marta Igual Ramo is a transformative figure in food science, championing sustainable innovations that bridge cutting-edge technology and nutritional health. Her interdisciplinary research has led to significant advancements in extrusion, 3D printing, and waste valorization. Through her prolific scientific output, leadership in international projects, and dedication to teaching, she contributes extensively to the development of healthier, environmentally conscious food systems. Her work continues to inspire progress in agri-food research, making her a leading force in reshaping future food production and consumption models through science and innovation.