CINCOTTA Fabrizio

Dr. Fabrizio Cincotta is a Fixed-Term Researcher letter b Law 240/2010 for the scientific disciplinary sector AGR/15 "Food Sciences and Technologies" at the Department of Veterinary Sciences of the University of Studies of Messina.
In 2021 he obtained the National Scientific Qualification for the role of Associated Professor for the AGR/15 sector.
In 2020 he was Visiting Researcher at the Teagasc Food Research Center in Ireland.
In 2017 he obtained the title of PhD (XXX cycle) in Applied Biology and Experimental Medicine at the University of Messina with an experimental thesis entitled: "Characterization and authenticity of Marsala D.O.C. wines".
In 2014 he obtained with honors the master's degree in Biology (Biology of Nutrition curriculum) at the University of Messina with an experimental thesis entitled: "Influence of defoliation on the quality of wine, cv. Nero d'Avola".
In 2012 he obtained with honors a bachelor’s degree in Biological Sciences at the University of Messina with a thesis entitled: "Use and application of microalgae in the production of Biodiesel".
He is a member of the Doctoral College in Veterinary Sciences, and he is a member of the Council of the Department of Veterinary Sciences and of the Council of the Degree Course in "Sciences, Technologies and Safety of Animal Production" and "Biology of Health of Applied Technologies and Nutrition".
He is the author of n. 34 international scientific publications, 6 full papers on congress proceedings and several national and international conference participations. (articles 34, h-index 13, citations 428, Scopus database updated on 31/05/2023).
The research activity is mainly aimed at the qualitative evaluation, the study of conservation and shelf-life technologies of typical agri-food products.
He is a member of the Italian Society of Food Sciences and Technologies (SISTAL).