Francesca Giampieri

She earned her PhD degree in Biological Sciences on “Food, Health and Drug” and she specialized in Food Science. She is an Adjunct Professor at the Polytechnic University of Marche, Italy and is a Distinguished Adjunct Professor at the King Abdulaziz University, Saudi Arabia.

She is the author of about 170 papers in international scientific journals with h-index = 49 according to Google Scholar MyCitations or h-index = 43 and 40 according respectively to Scopus and ISI Web of Science; 13 papers are Highly Cited Papers according to ISI Web of Science. In 2019, 2020 and 2021, she has been named a Thomson Reuters/Clarivate Analytics Highly Cited Researcher and listed in the World’s Most Influential Scientific Minds.

She is the supervisor of more than 100 student thesis of the International Masters on-line in Nutrition and Dietetics, Ibero-American University Foundation (FUNIBER), and co-supervisor of 6 PhD students, at the Polytechnic University of Marche.

She currently reviews scientific articles for over two dozen peer-reviewed journals and serves as Associate Editor for Nutrients (MDPI), Food Frontiers (Wiley), Journal of Berry Research and for the Mediterranean Journal of Nutrition & Metabolism (IOS Press); she is an editorial member of International Journal of Molecular Sciences (MDPI), Antioxidants (MDPI), Molecules (MDPI), Discovery Food (Springer) and Food Chemistry: Molecular Sciences (Elsevier). She serves as referee of the National Fund for Scientific and Technological Development (FONDECYT) of the Chilean National Commission for Scientific and Technological Research (CONICYT), Croatian Science Foundation (HRZZ), for the Foundation Alzheimer (France) and for the Agence Nationale de la Recherche ANR (France).

She has participated in several national, European and international projects and congresses as invited speaker or as a member of the Scientific Committee.

She has extensive experience in field of chemistry, in the assessment of the nutritional and phytochemical composition of different foodstuffs, and in the field of biochemistry and nutrition, in the evaluation of the role of bioactive compounds from different dietary matrices on human health (especially berries and honey), and in particular on the biological mechanisms related to oxidative stress and inflammation, in different in vitro and in vivo experimental models.