BARBIROLI ALBERTO GIUSEPPE

Alberto Barbiroli (93 SCOPUS-indexed papers, 1603 total citations, H-index 23, ORCID ID: 0000-0003-1678-5431) graduated in Food Science and Technology at the University of Milan in 1999. From the same university he received his PhD in Food Biotechnology in 2004. He has been serving as Research Professor (2006-2018) and then as Associate Professor (2019-present) at the University of Milan in the scientific field Bio/10-Biochemistry. Since 2012 he is with the Department of Food, Environmental and Nutritional Sciences.
Over the years, he has gathered experience in the application of spectroscopic techniques (including fluorescence and circular dichroism) to the structural characterization and conformational stability of proteins. His research is focused on various topics with a common focus on protein biophysics (folding and stability) in response to the matrix effects (i.e. solvent, co-solutes, ligands, etc…).
His main research activities deal with molecular properties of proteins and their modifications during processes, including the study of the structural determinants and the folding stability of various proteins, many of them of pathological relevance, or containing organic cofactors, or ligands of pharmacological interest. Currently he is teaching "Biochemistry and Biochemical analyses of foods", “Principles of biology”, “Bio-based food processes”, and “Food enzymology” at the Faculty of Agricultural and Food Sciences, University of Milan.
His activities were carried out in the frame of national and international programs (2020-2022, MIND FoodS Hub, Regione Lombardia, UO member; 2018-2019 “NoBaY”, Finanziamento Linea 2, Università degli Studi di Milano, Member; 2017-2019, “NANOSAK” Fondazione CARIPLO, UO member; 2013-2015, GRISP”, Intern. Rice Research Inst. – IRRI, UO member).
He is currently carrying out editorial activities for a Q2 ranked international journal and reviewer activity for many Q1 ranked international journal.