POTORTI' Angela Giorgia

Angela Giorgia Potortì has been Associate Professor in Food Chemistry (GSD 03/CHEM-07, SSD CHEM-07/B; formerly SC 03/D1 – CHIM/10) at the University of Messina since 02 May 2025. Previously, she was Fixed-term Researcher in Food Chemistry at the same University pursuant to Article 24, paragraph 3, letter a) of Law 240/2010 from 18 December 2020 to 01 May 2022, and subsequently pursuant to letter b) of the same law from 02 May 2022 to 01 May 2025.
She obtained a degree in Chemistry from the University of Messina in March 2007 and a PhD in Chemical Sciences from the same University in 2011. From 2014 to 2017, she carried out scientific research activities as a Technologist; throughout her career, she has also held research fellowships and grants, all at the University of Messina.
Her research focuses on the development and validation of analytical methods for the determination of chemical contaminants in food and biological matrices, the characterization of food products and nutraceutical compounds, and the development of chemical and chemometric approaches for food traceability and authenticity. Research activities are carried out using advanced analytical techniques, including HPLC-MS, HPLC-MS/MS, HRGC-MS, HRGC-MS/MS, and ICP-MS, integrated with chemometric approaches for multivariate data analysis.
She is supervisor and co-supervisor of undergraduate and Master’s theses and carries out supervision and co-supervision activities for PhD theses. She participates in national and international research projects and in third mission and scientific dissemination activities in the agri-food sector.
As of March 2026, she is co-author of 88 scientific articles published in indexed international peer-reviewed journals (Total citations: 2277; H-index: 31) and of more than 100 scientific contributions published in the proceedings of national and international conferences.