SPERANZA GIOVANNA

Giovanna Speranza received her laurea in Chemistry (110/110 cum laude) in 1980. After graduation she took a research chemist position in a food industry where she worked in the area of phytochemistry and food chemistry.
In 1985 she went back to the University of Milano, where she obtained her Ph.D. in Chemistry in 1989. For the next four years she held the position of researcher at “Centro di Studio sulle Sostanze Organiche Naturali” of the National Research Council (CNR) of Milano. In 1992 she became associate professor of Organic Chemistry at the University of Milano, and full professor in 2003. In 1997 she spent 8 months as a visiting scientist at the Department of Chemistry of the University of Newcastle upon Tyne (UK) where she worked in the field of coenzyme B12-dependent enzymatic reactions.
Over the years, her scientific interests have developed in the areas of bioorganic and natural product chemistry. Her recent research activity is focused on: 1) valorization of agri-food wastes by enzymatic methods: preparation of protein hydrolysates from protein-rich biomass and bio-surfactants (Sugar Fatty Acid Esters, SFAEs); 2) chemoenzymatic synthesis of biologically active compounds (nucleosides/nucleotides and γ-glutamyl peptides); 3) taste-active constituents and flavor enhancers (umami and kokumi compounds) in dried vegetables (sweet pepper and tomatoes).
She is the author of 129 publications in peer reviewed scientific journals, 2 book chapters, one patent and more than 180 oral/poster communications at national and international meetings.
Main ERC field: PE5 Synthetic Chemistry and Materials
ERC subfields: PE5_17 Organic chemistry; PE5_13 Homogeneous catalysis; PE4_10 Heterogeneous catalysis