introduction/brief CV
Dr Giampieri earned her PhD degree on “Food, Health and Drug” and she specialized in Food Science. She is Adjunct Professor at the Polytechnic University of Marche (Italy) and at the Universidad Europea del Atlantico (UEA), Santander, Spain. She is also a Professor of different International Masters in Nutrition and Dietetics at the Polytechnic University of Marche, Ancona, Italy, at the Universidad Europea del Atlantico and at the Universidad Internacional Iberoamericana (UNINI), Campeche, Mexico. She is the supervisor of more than 150 student thesis of the International Masters on-line in Nutrition and Dietetics, Ibero-American University Foundation (FUNIBER) and co-supervisor of 5 PhD students, at the Polytechnic University of Marche. She is the author of about 200 papers in international scientific journals; 15 papers are currently Highly Cited Papers according to ISI Web of Science. She currently reviews scientific articles for over two dozen peer-reviewed journals and serves as Associate Editor for Nutrients (MDPI), Food Frontiers (Wiley), Discover Food (Springer), Journal of Berry Research and for the Mediterranean Journal of Nutrition & Metabolism (IOS Press); she is an editorial member of International Journal of Molecular Sciences (MDPI), Antioxidants (MDPI), Molecules (MDPI), Discovery Food (Springer) and Food Chemistry: Molecular Sciences (Elsevier). She serves as referee of the National Fund for Scientific and Technological Development (FONDECYT) of the Chilean National Commission for Scientific and Technological Research (CONICYT), Croatian Science Foundation (HRZZ), for the Foundation Alzheimer (France) and for the Agence Nationale de la Recherche ANR (France).
In 2019, 2020, 2021 and 2022, she has been named a Thomson Reuters Highly Cited Researcher and listed in the World’s Most Influential Scientific Minds. She has participated at several national, European and international projects and congresses as invited speaker or as a member of the Scientific Committee.
She has extensive experience in field of chemistry, in the assessment of the nutritional and phytochemical composition of different foodstuffs, and in the field of biochemistry and nutrition, in the evaluation of the role of bioactive compounds from different dietary matrices on human health (especially berries and honey), and in particular on the biological mechanisms related to oxidative stress and inflammation, in different in vitro and in vivo experimental models.