The ingredients or components as well as processing play a key role in developing specific nutritional and sensory properties in the foods. The use of omics techniques can improve the food quality and health identifying and understanding the changes that occurs in food as related to processing and storage. Thus, lipidomic and volatilomic represent useful tools for studying molecular and cellular modifications (e.g. fermented foods). The lipidome and volatilome defines the qualitative and quantitative comparison of lipid and volatile metabolites, respectively; and they are necessary for improving the knowledge about the mechanism and pathway underlying the biological processes that occur in food (such as cheese-making; ripening; fermentation; etc.). However, that approach is based on detection of metabolites by high selective and sensitive methods; thus, chromatographic separation coupled to mass spectrometry (e.g. GC-MS; HS-SPME/GC-MS; LC-MS/MS; high resolution MS) represents the best choice. All diagnostic tools are crucial for evaluating the impact of food processing on structure, formation of undesirable compounds (such as oxidized forms of sterols), bioaccessibility of bioactive compounds and human health.

The research activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda (SDG 2; SDG 12).

• IZS PLV 09/20 RC. Validazione di indicatori neurobiologici per la valutazione del benessere di bovini in allevamento intensivo (BRAIN- Benessere Ruminanti in Allevamento INtensivo). (Responsabile scientifico unità di ricerca locale: Prof. Vladimiro Cardenia)
• COST Action 19105 (2022) - Pan-European Network in Lipidomics and EpiLipidomics. (Responsabile scientifico unità di ricerca locale: Prof. Vladimiro Cardenia)
• IN-STENT: evaluation of lipid serum composition in patients with in-stent restenosis. (Responsabile scientifico unità di ricerca locale: Prof. Vladimiro Cardenia)
• Progetto ANTES - INTERREG – ALCOTRA, 2021. Fiori eduli e piante aromatiche: attività capitalizzazione dei progetti ANTEA ed ESSICA (Responsabili scientifici: Prof. Giuseppe Zeppa, Prof. Valentina Scariot)
• Horizon 2020 project: “Modifying Institutions by Developing Gender Equality Plans (MINDtheGEPs)”. (Local coordinator of DISAFA research unit: Prof. Vladimiro Cardenia)
• BIO-TALENT (The Creation of the Department of Integrative Plant Biology), FP7-ERAChairs-Pilot Call 2013. (Local coordinator of DISAFA research unit: Prof. Vladimiro Cardenia)
• Effects of abiotic stresses on the LTP2 gene expression level in relation to lipidome and phenome in barley (Hordeum vulgare L.). National Centre of Science, Poland. (Local coordinator of research unit: Prof. Vladimiro Cardenia)

• Jamialahmadi, T., Baratzadeh, F., Reiner, Z., ...Watts, G.F., Sahebkar, A. (2022). The Effects of Statin Therapy on Oxidized LDL and Its Antibodies: A Systematic Review and Meta-Analysis. Oxidative Medicine and Cellular Longevity, 7850659
• Giordano, M., Bertolino, M., Belviso, S., Ghirardello, D., Zeppa, G. (2022). Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin. Foods, vol. 11 (19), pp. 1-17. DOI: 10.3390/foods11193132
• Jamialahmadi T., Reiner Z., Alidadi M., Kroh M., Cardenia V., Xu S., Al-Rasadi K., Santos R.D., Sahebkar A. (2021). The effect of bariatric surgery on circulating levels of oxidized low-density lipoprpteins is apparently indipendent of changes in body mass index: a systematic review and meta-analysis. Oxidative Medicine and Cellular Longevity, 4136071, 1-13. DOI: 10.1155/2021/4136071
• Rodriguez-Estrada M.T., Cardenia V., Poirot M., Iuliano L., Lizard G. (2020). Oxysterols and sterols: From lipidomics to food sciences. Journal of Steroid Biochemistry and Molecular Biology, 196, art. no. 105515. DOI: 10.1016/j.jsbmb.2019.105515
• Jampaphaeng K., Ferrocino I., Giordano M., Rantsiou K., Maneerat S., Cocolin L. (2018). Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture. Food Microbiology, 76, pp. 91-102. DOI: 10.1016/j.fm.2018.04.012

• European Network for Oxysterol Research (ENOR)
• Institute of Plant Genetics Polish Academy of Sciences, Poznan (Poland)