CACCIOLA Francesco

Prof. Dr. Francesco Cacciola is Associate Professor of Food Chemistry (starting from 30/12/2017) at the Dipartimento di “Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali“of the University Messina, Italy. Born in Messina in December 1980, he got his High School Scientific Diploma in Messina July 1999 (final mark: 100/100) and afterwards he graduated in Pharmacy with 110/110 cum laude at the University of Messina in 2004, discussing a thesis entitled "Micro/HPLC/ESI/MS for the determination of anthocianins in red wines". He received his Ph.D. in “Food and Safety Chemistry” at the University of Messina in 2009, defending a thesis entitled “Employment of High Resolution HPLC Techniques for the Analysis of Complex Matrices”. In September 2018, The International Scientific journal “The Analytical Scientist" has included the candidate in the international list of the 40 most influential scientists "under 40" in the Analytical Sciences- Analytical Scientist's 2018 Power List "Top 40 under 40" for the application of advanced analytical techniques to the characterization of food and natural products.
From 12-10-2021 to 30-09-2024 he was Coordinator of the Bachelor Degree in “Gastronomic Sciences”, Department of “Biomedical, Dental, Morphological and Functional Imaging Sciences”, University of Messina.
Currently (February 2026), he is author and co-author of over 283 articles published in indexed international scientific journals, with H-index of 46 and 7555 citations (source Scopus), 15 book chapters edited by international publishers, 5 abstracts in international journals and 3 in-extenso contributions in national symposia. He is also author and co-author of 283 oral and poster communications (29 invited lectures) in national and international symposia.