Special Session 9

The science of measurement, known as metrology, aids agri-food systems in ensuring the quality, safety, and traceability of food. The use of metrological principles in food production can assure the control of hazards, especially those currently threatening food safety. Additionally, the use of metrology in food analysis offers sensitive, accurate, and standardized analytical methodologies and harmonizes the use of such methods in analytical laboratories. The metrological approach is therefore crucial for protecting consumers, ensuring food quality and safety in the "farm to fork" concept, and certifying the provenance of food products.

This section has been designed to analyze how metrological tools are used to guarantee food quality and safety along the food production web.

Raffaella Branciari
graduated in Veterinary Medicine at the University of Perugia and got a Ph.D. in “Chemistry, Technology and Hygiene of Food” at the University of Torino. Actually She is associate professor of food inspection at the University of Perugia. Her research deals with hygienic, sanitary, quality and technological aspect of foods of animal origin. Topics include: food processing, evaluation of chemical physical and organoleptic properties of food of animal origin, study of shelf life, food safety, risk assessment, chemical and microbial contaminant and traceability. She collaborates with several national and international research group and actually she is a task leader of 2 research projects. In the last years she studied the implementation of plant-derived antibacterial compounds for controlling zoonotic pathogens which contaminate food animals and their product. She is member of the editorial board of several journals, authors of more than 100 papers and participant to National and International research projects.

Sergio Ghidini
graduated in Veterinary Medicine at the University of Parm and got a Ph.D. in “Chemistry, Technology and Hygiene of Food” at the University of Torino. Actually he is associate professor of food inspection at the University of Parma.
His research deals mainly with chemical contamination of food of animal origin. He, also, studies new methods to certify the authenticity food products. Moreover, he is involved in the development of innovative methods of food inspection in the meat chain. Some food pathogens and their behaviour along the food chain has been studied too.
He is member of the editorial board of several journals, authors of 70 papers and participant to National and International research projects. Actually he is the National coordinator of the VIVALDI project (Horizon 2020).

Raffaele Marrone
graduated in Veterinary Medicine at the University of Naples Federico II and got a Ph.D. in “Health and production of animal origin food” at the University of Naples. He is associate professor of food hygiene at the University of Naples Federico II.
His research deals mainly with chemical composition of food of animal origin. He was involved in several research project in the field of food inspection techniques and chemical analysis of foods. He was interested in several aspects of food hygiene and technologies, examines safety of the animal origin food products, their production technologies, storage conditions and food legislation, as well as makes the microbiologic, toxicologic and chemical analyses of the foods and interprets the results for the public health. He was involved in several research project in the field of food inspection techniques and chemical He is member of the editorial board of several journals, authors of 40 papers and participant to National and International research projects.