Barbara Simonato

Foto,  October 22, 2017
Position
Assistant Professor
Role
Ricercatore
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Research sector (ERC)
LS9_5 - Food sciences (including food technology, nutrition)

Office
Ca' Vignal 1,  Floor 2,  Room 37
Telephone
+39 045 802 7832
Fax
+39 045 802 7929
E-mail
barbara|simonato*univr|it <== Replace | with . and * with @ to have the right email address.

Office Hours

Il docente riceve da lunedì a giovedì previo appuntamento via e-mail

Curriculum
  • pdf   CV EN   (pdf, it, 75 KB, 22/10/17)
  • pdf   CV IT   (pdf, it, 101 KB, 22/10/17)

Competenze:
Estrazione, purificazione e caratterizzazione di proteine alimentari;
Studio della digeribilità e dell’allergenicità di prodotti alimentari a base di cereali;
Identificazione di allergeni nascosti nei cibi.
Skills:
Extraction, purification and characterization of food proteins;
Digestibility and allergenicity of cereal derived products;
Identification of hidden allergens in foods.

 

Modules

Modules running in the period selected: 21.
Click on the module to see the timetable and course details.

Course Name Total credits Online Teacher credits Modules offered by this teacher
Bachelor's degree in Biotechnology Basics of Food Technology (2017/2018)   6    (teoria)
(laboratorio)
Bachelor's degree in Biotechnology Basics of Food Technology (2016/2017)   6    (teoria)
(laboratorio)
Bachelor's degree in Biotechnology Basics of Food Technology (2015/2016)   6    (teoria)
(laboratorio)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2014/2015)   12    CHIMICA ENOLOGICA (teoria)
CHIMICA ENOLOGICA (laboratorio)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2011/2012)   12    OPERAZIONI UNITARIE
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Wine Quality Control (2009/2010)   5    ASPETTI APPLICATIVI
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Tecnologie e processi di trasformazione (2009/2010)   4   
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2008/2009)   6    Analisi strumentale
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Tecnologie e processi di trasformazione (2008/2009)   4   
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Food Technology (2007/2008)   6   
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2007/2008)   6    Analisi strumentale
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Food Technology (2006/2007)   6   
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenology I (2006/2007)   6    Laboratorio
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2006/2007)   6    Analisi strumentale
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenology I (2005/2006)   6    Laboratorio
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2005/2006)   6    Analisi strumentale
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2004/2005)   6      Analisi strumentale

 

Research groups

Scienze e Tecnologie Alimentari
Il settore riunisce i temi di ricerca di natura biologica, fisica e tecnologica che sono alla base dei processi e degli impianti della filiera agroalimentare, dall’approvigionamento delle materie prime alla commercializzazione dei prodotti, lo sviluppo di nuovi prodotti e nuovi processi, la gestione e il controllo della qualità e della sicurezza dei prodotti. Le competenze formative riguardano i processi della tecnologia alimentare, la tecnologia del condizionamento e della distribuzione dei prodotti, la detergenza e la sanificazione degli impianti, le analisi chimiche e la valutazione delle proprietà fisiche e sensoriali dei prodotti, la gestione della qualità dei prodotti, il trattamento dei reflui dell’industria alimentare.
Tecnologie alimentari (2)
Responsabile: dott.ssa Barbara Simonato – Referente sicurezza: Barbara Simonato
Skills
Topic Description Research area
Food Technology Scientific activity: •Identification of new fining agents of vegetal origin and evaluation of their efficiency in the wine clarification treatment. •Set up of a method to detect residual fining proteins in wines after their clarification with potentially allergenic proteins, such as milk casein, egg albumin, gluten protein. •Evaluation of the effect of infection of fungi Botrytis and Penicillium on the proteome profile of Corvina withered grapes used to produce Amarone wine at the aim to identify specific proteins markers of fungi infection in grapes. •Study of the effect of Botrytis and Penicillium infection of Corvina withered grapes on the aroma of Amarone wine. •Study of technological and healthy properties of apple ciders through the study of the evolution of the phenolic compounds and proteic fraction during the cidermaking. Chemical and sensory properties in relation to different fermentation are also object of investigation. •Evaluation of compositional and technological properties of ancient grains, protein and starch digestibility in pasta and backed product obtained from ancient grains. Food Science & Technology - Food Science & Technology
Projects
Title Starting date
Caratterizzazione e valorizzazione di aree viticole di alta collina 8/1/08
Espressione seme-specifica di VP2 e VP5 in Arabidopsis thaliana 3/1/08
Innovative chemical and molecular methodologies for characterising the mechanisms of mineral nutrition in vine and studying the effects of fertilization and terroir on the quality of grapes and wine. 1/1/08
Utilizzazione di proteine vegetali come coadiuvanti enologici alternativi nel processo di stabilizzazione dei vini bianchi 10/1/05
Studio e messa a punto di tecniche di crioestrazione selettiva 9/15/05
Studio della cinetica e della fisiologia dei processi di appassimento 9/1/04
Studio degli effetti dei trattamenti di chiarifica dei vini rossi con coadiuvanti alternativi 4/1/04