Microsoft Word - SPDS_0918_ERP-Proposal-07-11-2018DMC

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 Chemical changes during processing:  Chemical transformations which contribute to the organoleptic properties alterations (de-astringency, browning, darkening, etc …) of foods during processing, maturation, storage and aging.  Evolution of phenolic compounds during processing, maturation, storage and aging of foods in model solution systems.  Evolution of phenolic compounds in model solution systems. Detection, isolation and identification of the new formed compounds and confirmation of their presence in in foods.  Role of the new formed compounds in food organoleptic properties and huaman health.  Pharmacological activity:  Antibacterial and antifungal activity of natural and synthesized compounds.  Mollusciscidal activity of proanthocyanidols and flavonols isolated from grapes and vine leaves.  Antioxydant and free radical scavenging properties of natural and synthesized compounds.  Strucure-activity relationships. Teaching Experience  Organic Chemistry: Stereochemistry, reactions, mechanisms and structures.  Natural Products.  Spectral Analysis: IR, MS, NMR.  Chromatography: PC, GPC, HPLC.  Polyphenols chemistry  Scientific communication  Valorization of plants in the cosmetic sector  Valorization of plants in the agro-food sector  Valorization of plants in the pharmaceutic sector

Curriculum Vitae - N. ES-SAFI - May 4, 2018.

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