DUGO Paola

Dr. Paola Dugo is a full Professor of Food Chemistry at the University of Messina (Italy). She received a degree in chemistry from the University of Messina in 1991 and a Ph.D. in Pharmacognosy from the same University in 1996. She worked for six months at the University of Siena, Italy in 1992 and one year at the University of Leeds, UK during her Ph.D. course. Since 2024, she is vice-rector for scientific research at the University of Messina.
Her research focuses on innovative chromatographic techniques and multidimensional techniques (heart-cutting and comprehensive) in combination with mass spectrometry for the study of complex natural matrices and particularly lipids in food and biological samples.
Prof. Dugo is the author of more than 400 scientific papers. In the last decade her scientific production mainly focused on the development of comprehensive liquid chromatographic methods and new instrumentation set-ups. In 2016, she received the “HTC-14 award” for the most innovative contribution in the field of hyphenated techniques in chromatography and separation technology.
She is member of the editorial board of Flavour & Fragrance Journal (Wiley), Green Analytical Chemistry (Elsevier) and editor of Journal of Chromatography A (Elsevier).