Gianpiero PATARO | Curriculum
Gianpiero Pataro is Associate Professor of Chemical Plants at the University of Salerno, Department of Industrial Engineering, where he has been Assistant Professor in Chemical Plants from 2006 to 2019. Since 2017 he is member of the Board of Directors of the Interuniversity Research Center named ProdAl scarl (www.prodalricerche.it), and the contact person for University of Salerno at the Bio-based Industries Consortium (BIC). He has a long-term experience on electrotechnologies application in different sectors of food industry and on valorization of biomasses. His research field covers the application of emerging thermal (ohmic heating-OH) and Nonthermal technologies (pulsed electric fields-PEF, high intensity pulsed light-PL, continuous wave UV light-CW-UV, high pressure carbon dioxide-HPCD, ultrasound-US) in food and biotechnological processes, with three main objectives: i) improve safety, quality and functional properties of processed foods; ii) induce targeted modification in food structures; and iii) improve the mass transfer process of valuable compounds from biological matrices (food, food wastes and by-products, microalgal cell suspensions). In these research fields he is author of more than 50 articles in ISI/Scopus Journals, as well as more than 100 contributions in conferences proceedings, 6 book chapters and 1 book. He is also referee for different international journals (ISI journals), and, until now, he reviewed more than 100 papers. He has participated and/or coordinate several international and national funded research projects including the COST Action TD1104 “European network for development of electroporation-based technologies and treatments (EP4Bio2Med)”, FieldFOOD - “Integration of pulsed electric field technology in food processing for improving food quality, safety and competitiveness”, call H2020-SFS-2014-2, Project n.635632, and AccelWater - “Accelerating water Circularity in Industrial Areas around Europe” H2020-LCCI-2020-EASME-singlestage, Project n. 958266.