Katia Liburdi

Since December 2021, Katia Liburdi has been an Associate Professor in the Food Science and Technology sector at the Department of Agricultural and Forestry Sciences (DAFNE)-University of Tuscia. She has been a lecturer in courses (Oenology, Food Chemistry and Food Technology) for the bachelor’s degree in Food Science and Technology and Agricultural and Environmental Sciences. She is a lecturer in Food technology processing (6 ECTS) and Processing for mountain food products (6 ECTS*). Moreover, Prof Liburdi spent different periods abroad doing research activities. During the past ten years, she was “Research Visiting” at the University of Debrecen (Hungary), a “Research Assistant” at the University College of Cork (Ireland) and an “Invited Professor” at the Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine (USAMV, Romania). She has recently attended as a speaker at several international conferences, such as the International Conference on Food Chemistry and Technology (FCT 2022 and 2023) and the International Meet on Agricultural Science and Technology (AGRIMEET2023). Moreover, Prof Liburdi was an Organizing Committee Member in different Scientific Congress: i) World Summit and Expo on Food Science and Technology (WSEFST2024), which will be held in London, UK during April 22-24, 2024; ii) International Summit on Food Science and Technology, which will be held on October 12-14, 2023 in Barcelona, Spain; iii) International Meet on Agricultural Science and Technology (AGRIMEET2023), virtual conference, 14 August 2023; iv) 2nd Global Summit on Food Science and Technology (GSFST2023) will be held in Rome, Italy during March 23-25, 2023. Prof. Liburdi conducted research activity devoted to enzyme application in food processing. Recently, she studied the application of vegetable proteases of different origins to the cheese-making process. Furthermore, her research has been devoted to using immobilized enzymes and developing various bioreactors for continuous food processing. The derived knowledge has been published in 46 peer-reviewed quality journals (h-index 23, Total Citation: 1021 (by 825 documents); Scopus ID: 14016315000, Web of Science: R-8222-2018. ID ORCID: https://orcid.org/0000-0002-3175-5364). From 2019 to 2023, she was the Associate Editor of the Food Bioscience journal (IF: 5,318; JCR Q1 journal). Now Prof. Liburdi is a member of the Editorial Board of Food Bioscience (IF: 5,318; JCR Q1 journal), Acta Alimentaria (Scopus and WoS indexed with IF: 0.384) and Foods (IF: 5,561; JCR Q1 journal) journals.