Researcher at IBBA-CNR, Italy
Dr. Luisa Pozzo is a Researcher at the Institute of Agricultural Biology and Biotechnology of the National Research Council (CNR-IBBA) since 2011. She holds a degree in Veterinary Medicine from the University of Turin (2007) and a PhD in Veterinary Sciences (2011) from the same university. Dr. Pozzo also earned a Master’s degree in Food Science from the University of Pisa (2013). Her research focuses on the bio-functional characterization of food products, particularly their role in managing inflammation and oxidative stress in chronic degenerative diseases like diabetes and cardiovascular issues. She has worked internationally in France, Poland, and Spain and currently holds a teaching position at the University of Pisa. With an H-index of 17 and over 663 citations, Dr. Pozzo has made significant contributions to the fields of food science, nutraceuticals, and health research.
Profile
SCOPUS
ORCID
Dr. Luisa Pozzo completed her education with a strong focus on veterinary medicine and food science. She graduated in 2007 with a degree in Veterinary Medicine from the University of Turin. Following this, she pursued advanced studies and earned her PhD in Veterinary Sciences (XXIII cycle) from the same university in 2011. Further expanding her expertise, she obtained a 2nd level Master’s degree in “Food Science: quality, safety and human nutrition” from the University of Pisa in 2013. Dr. Pozzo also gained international experience during her PhD training at the Mycotoxicology Unit of the ENVT in France in 2010. This educational background has provided her with a robust foundation in both veterinary science and food-related research, fueling her work in areas like food bio-functionality and chronic disease prevention.
Work Experience š¼:
Dr. Luisa Pozzo has extensive research and teaching experience in the fields of veterinary medicine, food science, and nutrition. Since 2011, she has been a Researcher at the Institute of Agricultural Biology and Biotechnology of the National Research Council (CNR-IBBA), where she focuses on the bio-functional properties of food products in relation to chronic diseases. Her international experience includes a PhD training at the Mycotoxicology Unit at ENVT in France (2010), and research roles as a Host Researcher at the Institute of Animal Reproduction and Food Research in Poland (2015) and IATA CSIC in Spain (2018). Since 2016, Dr. Pozzo has been a university lecturer at the University of Pisa, teaching Applied Nutraceuticals in the Human Nutrition Sciences program. Additionally, she has served as a Section Editor for the Polish Journal of Food and Nutrition Sciences since 2019 and has been a technical-scientific expert for the Italian Ministry of Economic Development. Her work has contributed to advancing the understanding of foodās role in health, with particular emphasis on antimicrobial and prebiotic effects.
Skills š
Dr. Luisa Pozzo possesses a diverse skill set spanning veterinary medicine, food science, and nutrition research. Her expertise includes the bio-functional characterization of food products, with a focus on their role in preventing inflammation and oxidative stress associated with chronic degenerative diseases such as diabetes, cardiovascular diseases, and neurodegenerative disorders. She is skilled in using in vivo models (mice and rats) for testing the interactions between food products and drug metabolism. Additionally, Dr. Pozzo has expertise in antimicrobial and prebiotic effects of food products and bioactive compounds through in vitro testing. Her strong academic background and international research experience have equipped her with advanced skills in scientific communication, project evaluation, and academic mentorship, particularly in the fields of applied nutraceuticals and human nutrition.
Awards and Honors š
Dr. Luisa Pozzo has received notable recognition for her contributions to the fields of food science and nutrition. In addition to her academic achievements, she has been acknowledged for her role as a Section Editor for the Polish Journal of Food and Nutrition Sciences (PJFNS) since 2019, where she contributes to advancing nutritional research. Her expertise has also been sought by the Italian Ministry of Economic Development (MiSE), where she has served as a technical-scientific expert for the evaluation of research projects under the Fund for Sustainable Growth. Furthermore, Dr. Pozzoās dedication to international academic collaboration was recognized through a Staff Mobility for Teaching Assignments (STA) under the Erasmus+ Mobility Program in 2022, further cementing her standing in the global scientific community.
Research Interests:
Dr. Luisa Pozzo’s research interests center around the bio-functional characterization of food products, focusing on their protective roles in combating inflammation and oxidative stress associated with chronic degenerative diseases, including diabetes, cardiovascular diseases, neurodegenerative diseases, and chronic respiratory conditions. She is particularly interested in understanding the interactions between food products, bioactive compounds, and drug metabolism, using in vivo models (mice and rats) to explore these effects. Additionally, Dr. Pozzo investigates the antimicrobial and prebiotic properties of food products, seeking to identify potential health benefits and applications in disease prevention and management. Her research aims to contribute to the development of nutraceutical strategies for improving public health.
š PublicationsĀ
- Title: Probing the Alterations in Mice Cecal Content Due to High-Fat Diet
- Authors: Trouki, C., Campanella, B., Onor, M., Longo, V., Bramanti, E.
- Journal: Food Chemistry
- Year: 2024
- Volume/Issue: 455, 139856
- Citations: 0
- Title: Assessment of the Antioxidant and Hypolipidemic Properties of Salicornia europaea for the Prevention of TAFLD in Rats
- Authors: Souid, A., Giambastiani, L., Castagna, A., Pozzo, L., Vornoli, A.
- Journal: Antioxidants
- Year: 2024
- Volume/Issue: 13(5), 596
- Citations: 3
- Title: Characterization and Stability Evaluation of Egyptian Propolis Extract Nano-Capsules and Their Application
- Authors: Amin, A.A., Mahmoud, K.F., Salama, M.F., Seliem, E.I., Ibrahim, M.A.
- Journal: Scientific Reports
- Year: 2023
- Volume/Issue: 13(1), 16065
- Citations: 2
- Title: Chlamydomonas agloeformis from the Ecuadorian Highlands: Nutrients and Bioactive Compounds Profiling and In Vitro Antioxidant Activity
- Authors: Grande, T., Vornoli, A., Lubrano, V., Echeverria, M.C., Pozzo, L.
- Journal: Foods
- Year: 2023
- Volume/Issue: 12(17), 3147
- Citations: 4
- Title: Characterization of Antioxidant and Antimicrobial Activity and Phenolic Compound Profile of Extracts from Seeds of Different Vitis Species
- Authors: Pozzo, L., Grande, T., Raffaelli, A., Amarowicz, R., KaramaÄ, M.
- Journal: Molecules
- Year: 2023
- Volume/Issue: 28(13), 4924
- Citations: 9
- Title: In Vitro Characterization of Antioxidant, Antibacterial, and Antimutagenic Activities of the Green Microalga Ettlia pseudoalveolaris
- Authors: Vornoli, A., Grande, T., Lubrano, V., Pozzo, L., Echeverria, C.
- Journal: Antioxidants
- Year: 2023
- Volume/Issue: 12(6), 1308
- Citations: 5
ConclusionĀ
Given Dr. Luisa Pozzo’s extensive research on the bio-functional roles of food in chronic disease prevention, her strong academic credentials, and her contributions to the field of nutraceuticals, she is a highly suitable candidate for the Research for Best Paper Award. Her research not only enhances our understanding of food’s potential to improve health but also paves the way for innovative solutions to combat chronic diseases.