Dr. Paola Dugo is a full Professor of Food Chemistry at the University of Messina (Italy) since 2011. She received a degree in chemistry from the University of Messina in 1991 and a Ph.D. in Pharmacognosy from the University of Messina in 1996. She was Assistant professor of Food Chemistry at the University of Messina from 1995 and then associate professor between 2000 and 2010. She worked for six months at the University of Siena in the field of the Chemistry of cosmetic products and one year at the University of Leeds, under the supervision of Prof. Keith D. Bartle, carrying out researches on the use of supercritical fluids for the fractionation of citrus essential oils.
Prof. Dugo is the author of more than 200 scientific papers,and she has been lecturer in national and international congresses and symposiums.
Her research interests include the study of the composition of citrus products (essential oils and juices) by chromatographic techniques; the study of components with possible biological activity in natural matrices (carotenoids, anthocyanins, coumarins); the study of essential oils from aromatic plants; the study of the aromatic fraction of wine and other alcoholic beverages; the study of triglycerides in food fats and oils.
The researches are carried out using innovative instrumental analytical techniques. In particular, chromatographic techniques such as high resolution gas chromatography (HRGC), high performance liquid chromatography (HPLC), overpressured planar chromatography (OPLC), hyphenated (HRGC/MS; HPLC/MS) and multidimensional techniques (heart-cutting and comprehensive).
Moreover, her scientific activity includes invited article of the Encyclopedia of Separation Science, book chapters and invited review articles for international journals, the collaboration for the preparation of the on-line encyclopedia Chromedia, as topic-owner of the section dedicated to food analysis. She has co-edited the volume of the encyclopedia “Sampling and Sample preparation” dedicated to food and beverages applications, published by Elsevier in 2012. She is also member of the editorial board of Flavour & Fragrance Journal and of Journal of Chromatography A.
In 2015, she was included in “The Analytical Scientist” magazine’s Power List.