Nonthermal technologies, Nanometric delivery systems for functional foods, Mechanical cell disruption

Francesco Donsì (orcid.org/0000-0002-6433-4486, https://docenti.unisa.it/005843/home) is Associate Professor in the Department of Industrial Engineering, University of Salerno (Italy) from 2015. Previously, he has been Marie Curie Visiting Professor at Unilever R&D Vlaardingen (The Netherlands) (2014-2015) and Assistant Professor in Chemical Engineering (from 2005) at the University of Salerno. He was also Visiting Scholar in the Department of Food Science, Rutgers University, NJ (US) in 2008 and Pre-doctoral Research Assistant at the Department of Chemical Engineering and Material Science, University of Minnesota, MN (US) in 2001-2002. He gained the Ph.D. title in Chemical Engineering at the University of Naples Federico II in 2003, in continuation with his education (Master Degree in Chemical Engineering in the same University) and from 2003 to 2005 he obtained a scholarship at the Institute for Research on Combustion, CNR, (Italy) and a PostDoc position in the Department of Chemical Engineering, University of Naples Federico II (Italy). His research activities currently cover nonthermal technologies for food manufacturing, transformation and preservation, with a specific focus on high pressure homogenization, the nanoencapsulation of bioactive and natural antimicrobials in colloidal delivery systems, and the extraction of valuable compounds from biomass using physical cell disruption processes. He is author of more than 80 papers in indexed journals, with a h-index of 34 (https://scholar.google.com/citations?user=nufhgoAAAAAJ&hl=it).