Prof. Maurizio Servili began his academic career as a Research Fellow at the Faculty of Agriculture of the University of Perugia (1990\u20131998). He subsequently served as Associate Professor at the Faculty of Agriculture of the University of Molise for three years. He is currently Full Professor at the Department of Agricultural, Food and Environmental Sciences of the University of Perugia, where he also served as the internal representative for the Agricultural, Veterinary and Engineering areas on the University’s Board of Directors (2020\u20132025).<\/p>\n
Research Interests and Expertise<\/p>\n
His scientific activity focuses primarily on food technology, with particular emphasis on table olives, extra virgin olive oil, wine, tomato products and the valorisation of agri-food by-products. His research investigates the influence of minor compounds\u2014including phenolic substances, carotenoids and volatile compounds\u2014on the sensory and health-related properties of foods, the antioxidant activity of phenolic compounds in extra virgin olive oil, olive oil characterisation according to geographical origin, the optimisation of volatile compound analysis, and innovations in mechanical extraction processes aimed at improving product quality and enhancing the valorisation of processing by-products.<\/p>\n
His scientific output includes more than 350 publications, including peer-reviewed journal articles, book chapters and conference proceedings. According to Scopus, he has authored 227 indexed publications, with an h-index of 59 and more than 13,600 citations. He is also the editor of Oleum. Manuale dell’olio da olive (Edagricole, second edition) and of the second edition of the IOC Encyclopedia, published by the International Olive Council.<\/p>\n
Institutional Activities and Memberships<\/p>\n
Until 2012, Prof. Servili served as a member of the National Technical Committee of the Italian Ministry of Agricultural and Forestry Policies. Since 2008, he has been a member of the Chemistry Experts Group of the International Olive Council (IOC).<\/p>\n
He is a member of the Italian Horticultural Society, the Italian Society of Food Science and Technology, and the Italian Society for the Study of Fats. He is also a Full Member of the Accademia dei Georgofili and currently serves as Vice President of the Italian National Academy of Olive and Olive Oil.<\/p>\n","protected":false},"featured_media":13001,"template":"","format":"standard","nazione":[79],"class_list":["post-13003","docenti","type-docenti","status-publish","format-standard","has-post-thumbnail","hentry","nazione-italy"],"acf":[],"_links":{"self":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti\/13003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti"}],"about":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/types\/docenti"}],"version-history":[{"count":1,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti\/13003\/revisions"}],"predecessor-version":[{"id":13004,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti\/13003\/revisions\/13004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/media\/13001"}],"wp:attachment":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/media?parent=13003"}],"wp:term":[{"taxonomy":"nazione","embeddable":true,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/nazione?post=13003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}