DI BELLA Giuseppa

Prof. Giuseppa Di Bella, PhD, is an Associate Professor of Food Chemistry at the Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali of the University of Messina, Italy.
She received a degree in Biological Sciences from the University of Messina in 1983; a diploma in Marine Biochemistry in 1987 and a PhD in Chemical Sciences in 1997.
Prof. Di Bella teaches the course of Food chemistry at Degree Course in Veterinary Medicine and in Gastronomic Sciences. She was in the Professor College in the PhD courses of “Marin environment health, ittiopathology and igienic-sanitary quality of fish”, “Tourism, territory and environment” and “Enogastronomic Sciences”.
From 2009 to 2015 she was Coordinator of Degree Course in “Gastronomic Sciences”, located in Messina (Italy).
She is responsible for the bilateral agreement of Erasmus + with the University Cordoba and Lisbona in Food Science and Technology. She is supervisor of a foreign student within the Project of mobility Erasmus Mundus Action 2.
She was part of the Organizing Committee and the Scientific Committee of some Conferences. She is member of numerous research projects. She serves as reviewer for different Journals in Food Chemistry field.
Her research interests include chromatographic, spectrometric and spectroscopic techniques (HRGC, HPLC, HRGC/MS, ICP/OES, ICP/MS) and their applications in the study of natural and environmental complex matrices.
Today the scientific production of Prof. Di Bella consists approximately of 280 publications, incluging articles in national and international journals, proceeding and book chapters published by national and international publishing houses.