Gianni Zoccatelli

Gianni Zoccatelli,  February 12, 2020
Position
Associate Professor
Academic sector
CHIM/10 - FOOD CHEMISTRY
Research sector (ERC)
LS9_5 - Food sciences (including food technology, nutrition)

Office
Ca' Vignal 1,  Floor 2,  Room 2.06
Telephone
+39 045 802 7952
E-mail
gianni|zoccatelli*univr|it <== Replace | with . and * with @ to have the right email address.
Personal web page
http://profs.sci.univr.it/~zoccatelli

Office Hours

Wednesday, Hours 2:00 PM - 3:00 PM,  
At Ca' Vignal 1 building, 2nd floor, office no. 2.06

Curriculum

Born in Verona on 07/06/1976. He graduated in Agro-Industrial Biotechnology at the Faculty of Sciences of the University of Verona in 2001. In 2004 he obtained the title of Ph.D. in Agro-Industrial Biotechnology at the same Faculty. He is the recipient of a Post-Doc grant announced by the European Academy of Allergy and Clinical Immunology (EAACI) and spends a year (2007-2008) at the Paul-Ehrlich-Institut (Langen, Germany) working on the development of recombinant vaccines for the treatment of food allergies. In 2008 he is a researcher in the SSD CHIM / 10 passing in the Department of Biotechnology of the University of Verona and in 2018 he passes to the role of Associate Professor. At the moment his research lines are the study of bioactive molecules and anti-nutritional factors present in foods (with particular emphasis on food allergens), the development of micro and nano-encapsulation processes of nutraceutical molecules, and the valorization of by-products of the agro-food industry through the isolation and characterization of high added-value molecules.

 

Modules

Modules running in the period selected: 70.
Click on the module to see the timetable and course details.

Course Name Total credits Online Teacher credits Modules offered by this teacher
Master's degree in Agri-Food Biotechnology Food chemistry, nutraceuticals and functional foods (2023/2024)   6  eLearning (teoria)
(laboratorio)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2023/2024)   6  eLearning [2° turno] (laboratorio)
[1° turno] (laboratorio)
(teoria)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2023/2024)   9  eLearning CHIMICA DEGLI ALIMENTI
PhD in Biotechnology Food Sciences (2023/2024)   0.5    0.5 
Master's degree in Agri-Food Biotechnology Food chemistry, nutraceuticals and functional foods (2022/2023)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2022/2023)   6  eLearning (laboratorio)
(teoria)
PhD in Biotechnology Lezioni Dottorandi (2022/2023)   50  eLearning
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2022/2023)   9  eLearning CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry, nutraceuticals and functional foods (2021/2022)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2021/2022)   6  eLearning (teoria)
(laboratorio)
PhD in Biotechnology Lezioni Dottorandi (2021/2022)   24  eLearning 0.5 
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2021/2022)   9  eLearning CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry, nutraceuticals and functional foods (2020/2021)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2020/2021)   6  eLearning (teoria)
(laboratorio)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2020/2021)   9  eLearning CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry, nutraceuticals and functional foods (2019/2020)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2019/2020)   6  eLearning (teoria)
(laboratorio)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2019/2020)   9  eLearning CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2018/2019)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2018/2019)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2018/2019)   9  eLearning CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2017/2018)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2017/2018)   6  eLearning (laboratorio)
(teoria)
PhD in Biotechnology Lezioni Dottorandi (2017/2018)   10   
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2017/2018)   9  eLearning CHIMICA DEGLI ALIMENTI
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Applied sciences for food hygiene (2016/2017)   8    CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2016/2017)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2016/2017)   6  eLearning (laboratorio)
(teoria)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Applied sciences for food hygiene (2015/2016)   8    CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2015/2016)   6    (laboratorio)
(teoria)
Bachelor's degree in Biotechnology Fundamentals of food chemistry (2015/2016)   6    (laboratorio)
(teoria)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Applied sciences for food hygiene (2014/2015)   8    CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2014/2015)   6    (teoria)
(laboratorio)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Applied sciences for food hygiene (2013/2014)   8    CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2013/2014)   6    (laboratorio)
(teoria)
Master's degree in Agri-Food Biotechnology Food chemistry (2012/2013)   6    (Teoria)
(Laboratorio)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Applied sciences for food hygiene (2011/2012)   8    CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2011/2012)   6    (Laboratorio)
(Teoria)
Master's degree in Agri-Food Biotechnology Food chemistry (2010/2011)   9    (Laboratorio)
(Teoria)
Degree in Environment and Workplace Prevention Techniques Food and environment chemistry (2009/2010)   4    CHIMICA DEGLI ALIMENTI
Master's degree in Agri-Food Biotechnology Food chemistry (2009/2010)   9    (Laboratorio)
(Teoria)
Master's degree in Agri-Food Biotechnology Food technologies and food safety (2009/2010)   6   
Postgraduate programme in Prevention Techniques for the Environment and Workplaces Scienze degli alimenti (2009/2010)   5    CHIMICA DEGLI ALIMENTI E TECNOLOGIE ALIMENTARI
Masters in Agroindustrial Biotechnology Chemistry and food quality (2008/2009)   5   
Degree in Environment and Workplace Prevention Techniques Food and environment chemistry (2008/2009)   4    Chimica degli alimenti

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Research groups

Chimica degli Alimenti
Research interests
Topic Description Research area
Caratterizzazione di allergeni Studio dell'allergenicità di proteine alimentari in relazione ai processi di trasformazione e alla digestione gastro-enterica. Estrazione e dosaggio di proteine presenti nella dieta. Separazione elettroforetica multidimensionale di proteine. Messa a punto e impiego di tecniche immunoenzimatiche come immunoblotting e ELISA utilizzando sieri e anticorpi sviluppati ad hoc. Purificazione in HPLC e FPLC di peptidi e proteine. Chimica e Tecnologie alimentari
Food sciences
Nutraceutica e incapsulazione Studio dell'attività biologica di molecole nutraceutiche come carotenoidi, polifenoli, terpeni, oli essenziali. Messa a punto di strategie di micro e nano-incapsulazione di molecole nutraceutiche per diversi scopi come la stabilizzazione nei confronti della denaturazione termica e dell'ossidazione, per il rilascio controllato delle sostanze o per il "taste/odor-masking". Sviluppo di prototipi di alimenti funzionali. Utilizzo di sistemi simulati di digestione gastro-enterica per la valutazione della bioaccessibilità di molecole di interesse alimentare. Chimica e Tecnologie alimentari
Food sciences
Stabilità ossidativa degli alimenti Studio dei parametri che influiscono sulla ossdazione delle diverse componenti degli alimenti con particolare enfasi per i lipidi e i pigmenti. Valutazione della capacità antiossidante di composti naturali, come polifenoli e terpeni da impiegare come soluzione per il miglioramento della shel-life ossidativa degli alimenti. Chimica e Tecnologie alimentari
Food sciences
Projects
Title Starting date
SustaIn4Food - Sostenibilità dell'agroalimentare Veneto: metodologie e strumenti innovativi per l'efficientamento dei processi produttivi, la funzionalizzazione degli alimenti e lo smart packaging 9/10/20
Valorizzazione del siero derivante dalla produzione di formaggi a pasta dura tipo grana per lo sviluppo di ingredienti funzionali 7/31/20
Effect of natural encapsulated antioxidants on the oxidative shelf-life of puff pastry. 12/1/17
Safe, Smart, Sustainable food for Health - 3S4H 11/7/17
Encapsulation of alpha lipoic acid for the production functional ingredients and supplements 1/1/16
Production of meat-based functional foods enriched with micro and nano encapsulated omega-3 fatty acids 11/1/14
Micro- and nano- encapsulation of algae biomasses for food- and feed- stuffs preparation 1/1/13
Valorizzazione di germoplasma di frumento duro, di nuova e antica costituzione, per proprietà salutistiche e tecnologiche 7/20/11
Messa punto di nuove strategie per lo sviluppo di vaccini per il trattamento dell’allergia al frumento 6/1/11
Valutazione del potenziale antinutrizionale ed allergenico di sfarinati e derivati di nuove e vecchie varietà di frumento duro 1/27/10
SVILUPPO DI MODELLI DI STUDIO PER LA VALUTAZIONE DELLA SICUREZZA DEGLI ENZIMI UTILIZZATI NELLE FARINE DEI CEREALI 8/31/08
Quantificazione degli inibitori delle alfa-amilasi di frumento nelle farine e nelle polveri ambientali 9/5/05
Caratterizzazione di una frazione della farina di frumento dotata di attività biologica in vitro. (continuazione, anno 2004) 2/1/04
Studio delle proteine delle farine del frumento e degli alimenti derivati in relazione alla loro attività citotossica e alle interazioni con il sistema immunitario (2002) 1/1/02




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