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Vladimiro Cardenia

Associate Professor at University of Turin

University of Turin

Grugliasco, Turin, Italy

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Lipid scientist with strong expertise on lipid oxidation, antioxidant strategies, healthy foods development and mass spectrometry analysis focused on lipidomics

My organisation

The University of Turin is one of the most ancient and prestigious Italian Universities. Hosting almost 80.000 students (a.y. 2021-2022) and with 120 buildings in different areas in Turin and in key places in Piedmont, the University of Turin can be considered as “city-within-a-city”, promoting culture and producing research, innovation, training and employment. The University of Turin is today one of the largest Italian Universities, open to international research and training. It carries out scientific research and organizes courses in all disciplines, except for Engineering and Architecture. It is an integral part of the community, acting for reviving urban and suburban areas, promoting cultural interaction, social integration and development, encouraging dialogue and insight into current realities. The University of Turin virtually covers  every field of knowledge; its Medical Diagnostic, Biosensoristics and Nanotechnologies research centers are amongst the best ones in Italy. Some of the degree courses offered are unique in Italy, such as Military Strategy, Biotechnology, Sport Sciences, Restoration and Conservation (in Venaria). The University of Turin has a remarkable research tradition in traditional subjects such as history, philosophy, law, economics and medicine but it is currently branching out into important modern sectors, such as food science, social politics, IT, performing arts and communication sciences. The University makes an active stand on a number of social issues, such as environment, drugs, equal opportunities and rights of people with special needs. It also acts at an international level through partnership arrangements with India, China, developing countries in Asia, Latin America, Eastern Europe, the Mediterranean Area and with a number of international organizations operating in the region. The Piedmont Regional Agency for the Right to University Education (EDISU) - a regional institution offering assistance to students - awards scholarships to university students based on prerequisites of merit and need: the amount of the scholarships depends on the student's financial situation.  UniTo is also partner of UNITA - Universitas Montium, an alliance of six comprehensive research universities from five countries: Universidade Beira Interior - UBI Portugal, Université de Pau et de Pays de l'Adour, Universidad de Zaragoza - UNIZAR Spain, Université Savoie Mont Blanc - USMB France and Universitatea de Vest din Timișoara West - UVT Romania.
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About me

I serve as an Associate Professor in the Department of Agricultural, Forest, and Food Sciences (DISAFA) - University of Turin (Italy), where I am dedicated to advancing the fields of Lipid science and sustainability. I obtained my Ph.D. in Food Science and Biotechnology from the prestigious University of Bologna in 2010. My expertise lies at the intersection of food quality, functionality, and sustainability, with a keen focus on lipids, lipid oxidation, functional food development, and the valorization of secondary raw materials (by-products).

Throughout my career, I have honed advanced analytical techniques, including cutting-edge mass spectrometry methods (LC-MS and GC-MS), to precisely characterize lipids and bioactive compounds. I am passionate about lipidomics, where I explore the molecular composition and oxidative stability of lipids within complex food systems, paving the way for groundbreaking insights in nutritional science. My contributions to the development and stabilization of emulsions and oleogels as healthier fat alternatives not only enhance nutritional profiles but also retain desirable sensory qualities, making them appealing to consumers. As a committed advocate for sustainability, I focus on transforming food by-products into valuable ingredients for functional foods, thus addressing pressing food waste challenges. My interdisciplinary approach seamlessly integrates analytical rigor with technological innovation, positioning me as a leader in sustainable and health-oriented food research. Since 2023, I have proudly directed the Chromatography and Mass Spectrometry Lab @DISAFA, where I continue to push the boundaries of research in this vital field.

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Skills

  • Antioxidants
  • lipid analysis
  • food preservation
  • vegetable oils
  • Mass Spectrometry
  • lipids and fats
  • Emulsions
  • oleogels
  • Sensory analysis

Interests

  • healthy foods
  • natural antioxidants
  • healthy lipids
  • Plant based ingredients
  • By-products
  • Insects
  • algae
  • yeast oils

Marketplace (1)

  • Project cooperation

    Circular economy and bioeconomy sectors

    AI and lipidomics boost marine bioprospecting, enabling functional foods, sustainability, and personalized health innovations.

    • Early stage
    • Advanced stage
    • Partner looking for consortium
    Author

    Vladimiro Cardenia

    Associate Professor at University of Turin at University of Turin

    Grugliasco, Turin, Italy