Prof Francesco Caponio, University of Bari, Japan
Publication profile
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Educational Background and Early Career
Prof. Francesco Caponio earned his degree in Agrarian Sciences with top honors from the University of Bari, Italy, in 1990. He began his academic career in 1993 as a Researcher in Food Science and Technology at the same university. Over the years, he advanced to Associate Professor in 2001 and became a Full Professor in 2017 at the Department of Soil, Plant, and Food Sciences, University of Bari.
Research Contributions
Prof. Caponio has made significant contributions to the field of Food Science and Technology. He is the author of over 265 publications in internationally referenced journals, with a total of 5,550 citations and an h-index of 41. His research primarily focuses on the sustainability and safety of olive oil production, the characterization of food products, and innovations in food technology. Some notable publications include studies on the influence of paste preparation techniques on phenolic compounds in olive oil, the impact of light exposure on extra virgin olive oil quality, and the development of functional biscuits.
Research Projects
Prof. Caponio has been the principal investigator of several high-impact research projects, including “S.O.S. – Sustainability of the Olive-oil System,” “Qu.Al.E.olio,” and “GOOD-BY-WASTE.” These projects have focused on enhancing the sustainability and quality of food products, particularly olive oil, and reducing food waste. He has also been involved in nationally recognized scientific projects, such as the lipid characterization of traditional
Academic and Professional Roles
Prof. Caponio has held several key academic roles, including Coordinator of the Department’s Faculty/Student Commission and President of GIUNTA at the University of Bari. He has been involved in the PhD School of Soil and Food Chemistry Sciences and has supervised numerous PhD students and international researchers. He has also contributed to the academic community as a member of scientific associations and as an invited speaker at various conferences.
Conclusion
With a distinguished career in Food Science and Technology, Prof. Francesco Caponio’s extensive research contributions, leadership in numerous research projects, and active role in academia make him a strong candidate for the Best Researcher Award. His work has not only advanced scientific understanding but also provided practical solutions for improving food sustainability and safety.
Publication top notes
Phenolic compounds of virgin olive oil: influence of paste preparation techniques
Influence of the exposure to light on extra virgin olive oil quality during storage
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract
Production and characterization of functional biscuits obtained from purple wheat
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life
Fermented goats’ milk produced with selected multiple starters as a potentially functional food
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives