Dr. Mattia Di Nunzio
Dr. Mattia Di Nunzio graduated in 2005 cum laude in Food Science and Technology, Faculty of Agriculture, University of Bologna with a dissertation in nutrition about the effects of polyunsaturated fatty acids as regulators of gene expression and antioxidant activity. In 2009 he had a PhD on the mechanism at the base of the protective role of polyunsaturated fatty acids against cardiovascular disease, which he won the Carlo Lerici Award as best PhD in Food Science discussed in the same year. His research activity is mainly oriented on the study of the effects of polyunsaturated fatty acids as regulators of gene expression in different in vitro experimental model realized in Italy as well abroad. Besides it, he also realized various studies aimed to investigate the protective and health effects of various nutrients such as selenium, polyphenols, probiotics and phytosterols and foods such as ancient grains, green tea and pomegranates using in vivo and in vitro models. He also focused his research activity on the relation between food matrix and nutrients bioaccessibility using an in vitro digestion model. He actively participated in different European Research Projects. Today he is the author of 29 papers published on international journals.
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