Notizie
Tecnologie alimentari ed economia di impresa - Processi della tecnologia dei cereali e della birra
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CORSO DI TECNICHE E TECNOLOGIE GASTRONOMICHE
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Curriculum
Alessio Cimini, MD, PhD, Doctor Europaeus
Business Address
Tuscia University
DIBAF – Department of Innovation in biological system, food and forestry
Via San Camillo de Lellis snc
01100 Viterbo (Italy)
Telephone:+39 0761357497
E-mail addresses:a.cimini@unitus.it;
Nationality: Italian
Date of birth: 05.06.1980
Gender: Male
https://orcid.org/0000-0002-6918-9441
Bibliometric Scopus Index
Documents: 55
Citation: 519
H-Index:13
Professional experience
11/2022 -present
PhD Food Biotechnology Professor (Associate) at Tuscia University
Department of Innovation in biological system, food and forestry
11/2019-2022
Researcher RTD-B (art. 24 c.3-b L. 240/10),
Department of Innovation in biological system, food and forestry
Tuscia University – Viterbo, Italy
06/2017 to 11/2019
Researcher RTD-A (art. 24 c.3-a L. 240/10),
Department of Innovation in biological system, food and forestry
Tuscia University – Viterbo, Italy
06/2018 to 07/2018
Visiting researcher (MD, PhD Fellow), University of Chemistry and Technology Prague- Department of B BiotechnologyPrague (Czech Republic)
06/2010 to 07/2017
Researcher, Department of Innovation in biological system, food and forestry
Tuscia University – Viterbo, Italy
Education and training
12/12/2018
Ph.D. in Food Biotechnology, “Tuscia” University, Viterbo (Italy): (ottimo cum laude,full marks and honors, with additional title as Doctor Europaeus (Ph.D. Thesis titled: “: Novel lager beer clarification and stabilisation process using ceramic tubular microfiltration membranes (Advisors: Prof. Mauro Moresi))
2010
M.S.c degree (110/110 cum Laude = full marks and honors) - Food Sciences and Technology- “Tuscia” University, Viterbo (Italy)
2008
BSc. Agricultural Sciences and Technology (108/110)- “Tuscia” University, Viterbo (Italy)
2010
Second level Master degree: Environmental sustainability and LCA of the Agri-food sector
- “Tuscia” University, Viterbo (Italy)
Additional information
2021- present
Scientific committee coordinator – Cervisia -National association for the protection and development of businesses and professionals in the sector brewing and agri-food chain.
2020-present
Topical Advisory Panel Member of Foods
Honors / Award
2015
Premio Marco Riva (2015) - Best PhD Work in Food Technology Innovation
Department of Food, Nutrition and Environmental Sciences (DeFENS)
of the University of Milan, University of Gastronomic Sciences of Pollenzo APRUA
2015
Partecipation at: The 9th European PhD Workshop on Food Engineering and Technology
Uzwill, Switzerland (Buhler AG)
Research projects
2022
PRIN 2022T8TXX8 - Head of Research Unit - Innovation and sustainability in the ITalian BREWing supply chain - BREW.IT
2022
PRIN PNRR P2022JEFNF - Head of Research Unit - Beyond the alcohol – smart and sustainable process to produce low-alcohol and alcohol-free beer.
2021
INTEGRI – Pasta e prodotti da forno: integrità, salubrità e sostenibilità. (domanda n. ARS01_00188) Project Participation
2021
Principal Investigator in NUOVI ALIMENTI SOSTENIBILI AD ALTO VALORE NUTRIZIONALE A BASE LEGUMI MALTATI DEL LAZIO
“Progetti di Gruppi di Ricerca 2020", Lazio Innova S.p.A n. A0375-2020-36511, CUP J85F21000590002, Regione Lazio - POR FESR Lazio 2014-2020 (POR), "
2021-present
Participation as co-investigator Scientific in Task 2.4 PRIMA foundation-CALL PRIMA
SECTION 1 2020 AGROFOOD VALUE CHAIN IA TOPIC: 1.3.1-2020 (IA):
Valorising the health benefits of the Traditional Mediterranean food products”
GRANT AGREEMENT 2034
2020
Partecipation as Scientific Coordinator of PSR 16.1 - Ketchup di carote - Messa a punto di un innovativo ketchup a
base di carote
2019
Participation as co-investigator in WHEAT flour with high amYLOSE content “Progetti di Gruppi di Ricerca 2017", Lazio Innova S.p.A Prot. 85/2017 -
14994 Università della Tuscia - DAFNE.
2017
Participation as co-investigator PRIN 2017; Prot. 2017SFTX3Y_001 Neapolitan pizza: processing, distribution, innovation and environmental aspects. UR M. Moresi –
2017
Partecipation as Scientific Coordinator research contract for ESKIGEL. Determinazione della
velocità di migrazione dell’acqua e della resistenza a rottura dei coni per gelato.
2015
Participation as co-investigator PRIN 2015; Protocol 2015MFP4RC_002 Process and product innovation in high production of foods based on durum wheat flours (pasta, cous cous)
environmental sustainability Head of UR M. Moresi
2011
Participation as co-investigator Study of the environmental impact in terms of resource consumption and release into the environment of the entire production cycle of 'whole grain' pastes "for the needs of the Department Agriculture, Environment and Food. CIG ZF212E4803 - CUP B33D13000720006-
Head of UR M. Moresi
2010
Participation as co-investigator :PRIN 2010-11; Protocol 2010ST3AMX_003 Production of lager beer: study of a innovative process of enzymatic and membrane clarification and of gas emissions
life cycle greenhouse Head of UR M. Moresi
2008
Participation as co-investigator PRIN 2008; Prot. 2008E7HM44_002 Barley and beer: Product and process innovation, Head of UR M. Mores
Teaching experience
2017-present
Cereal and beer science and technology (AGR/15 - 6 CFU)
Master's Degree in "Food Science and Technology" (Class LM-70)
University of Tuscia - Viterbo
2017-2018
"Gastronomic science and Technologies" (AGR / 15 - 8 CFU)
First level degree course in "Enogastronomic Sciences and Cultures"
Roma Tre University - Rome
Department of Sciences
2020-present
"Gastronomic science and Technologies" (AGR / 15 - 6 CFU)
First level degree course in "Gastronomic and wellness sciences, cultures and politics"
“Sapienza” University - Rome