Nicola Caporaso
Undergraduate and postgraduate at the Department of Food Science, University of Naples Federico II (Italy).
Research on virgin olive oil aroma and its interactions in food emulsions.
MSc in Science and Technology of Agricultural Production in the University of Naples in 2011. In 2009 I got my BSc in Agricultural Science and Technology, same University. In 2010 I had my study placement at the Faculty of Agricultural Engineering, Universidad de Cordoba (Spain), for my Erasmus project. In 2012 I won a PhD position for a three-year research programme in "Science and Technology of Agro-Food production", University of Naples Federico II.
Postgraduate exchange student: four months in Dublin (Ireland), School of Culinary Arts and Food Technology, and School of Food Science and Environmental Health (DIT) to study the physical and oxidative stability of olive oil-in-water emulsions. Three months in Jaén (Spain), expert advanced course on olive oil sensory assessment, quality and food pairing. Five-months traineeship at the Executive Secretariat of the International Olive Council (IOC), one of the four candidates selected among a list of 70 graduates.
I created and was president of the no-profit association JEAF, Junior Enterprise Agraria Federico II, with the aim to assist entrepreneurs in the agri-food sector using the technical expertise of graduates and undergraduates.
I am interested in dissemination of scientific knowledge to the general public and I collaborate with some online newspapers and bloggers.
Specific expertise in sensory analysis and olive oil:
- From March 2014 I was selected for a traineeship at the International Olive Council in Madrid (Technical assistance and Chemistry & Standardisation Units): IOC is an intergovernamental organisation of member Countries producing olive oil, and it is a pilar of the sector.
- I attended a course for panel leaders of virgin olive oil panel (sensory assessment according to IOC and EU Regulations), which gives the authority to become panel leader for olive oil tasting panels. I participated in the second international course for panel leaders of table olives tasting panels, organized by the International Olive Council, and I am panel leader for table olives in IOC member countries.
- I took an advanced course in Sensometrics, for the application of statistical analysis in food sensory analysis. I also participated in several scientific conferences about food chemistry, sensory analysis and food technology.
Membership of scientific and professional societies:
- SCI (Society of Chemical Industry), board member for the Food Science group
- RSC (Royal Society of Chemistry)
-
- IFT (Institute of Food Technologists)
- AEPAS (Spanish association for sensory analysis) and some volunteer associations for the promotion of agri-food sector.
Other education or training:
- Wheat processing and baking training, 2015
- Flavour training course (University of Nottingham), 2015
- Wine sommelier (Italian Association of Sommeliers), 2013-2014
- Virgin olive oil and table olives sensory assessment (International Olive Council)
- Advanced course on obesity (Real Academia Nacional de Farmacia)
- Mediterranean diet and human health (University of Cordoba, Spain)
- Sustainable Agriculture and Rural Development (Mediterranean Agronomic Institute of Bari IAM-Bari, part of the CIHEAM, Centre International d'Hautes Ètudes Agronomiques Méditerranéennes)
Awards:
- Awarded as best poster for potential long-term business impact by the Society of Chemical Industry (Nottingham, UK)
- Selected by the International Olive Council, Technical section, for a 5 months traineeship (Madrid, Spain)
- First national prize for the best Master's degree thesis, given by the National Union of Consumers (Italy)
- Awarded as best student of Bachelor's degree of the Faculty of Agriculture for the year , University Federico II (Naples, Italy)
You can found my complete Curriculum Vitae et Studiorum here on LikedIN, or you can send me an email.
Research on virgin olive oil aroma and its interactions in food emulsions.
MSc in Science and Technology of Agricultural Production in the University of Naples in 2011. In 2009 I got my BSc in Agricultural Science and Technology, same University. In 2010 I had my study placement at the Faculty of Agricultural Engineering, Universidad de Cordoba (Spain), for my Erasmus project. In 2012 I won a PhD position for a three-year research programme in "Science and Technology of Agro-Food production", University of Naples Federico II.
Postgraduate exchange student: four months in Dublin (Ireland), School of Culinary Arts and Food Technology, and School of Food Science and Environmental Health (DIT) to study the physical and oxidative stability of olive oil-in-water emulsions. Three months in Jaén (Spain), expert advanced course on olive oil sensory assessment, quality and food pairing. Five-months traineeship at the Executive Secretariat of the International Olive Council (IOC), one of the four candidates selected among a list of 70 graduates.
I created and was president of the no-profit association JEAF, Junior Enterprise Agraria Federico II, with the aim to assist entrepreneurs in the agri-food sector using the technical expertise of graduates and undergraduates.
I am interested in dissemination of scientific knowledge to the general public and I collaborate with some online newspapers and bloggers.
Specific expertise in sensory analysis and olive oil:
- From March 2014 I was selected for a traineeship at the International Olive Council in Madrid (Technical assistance and Chemistry & Standardisation Units): IOC is an intergovernamental organisation of member Countries producing olive oil, and it is a pilar of the sector.
- I attended a course for panel leaders of virgin olive oil panel (sensory assessment according to IOC and EU Regulations), which gives the authority to become panel leader for olive oil tasting panels. I participated in the second international course for panel leaders of table olives tasting panels, organized by the International Olive Council, and I am panel leader for table olives in IOC member countries.
- I took an advanced course in Sensometrics, for the application of statistical analysis in food sensory analysis. I also participated in several scientific conferences about food chemistry, sensory analysis and food technology.
Membership of scientific and professional societies:
- SCI (Society of Chemical Industry), board member for the Food Science group
- RSC (Royal Society of Chemistry)
-
- IFT (Institute of Food Technologists)
- AEPAS (Spanish association for sensory analysis) and some volunteer associations for the promotion of agri-food sector.
Other education or training:
- Wheat processing and baking training, 2015
- Flavour training course (University of Nottingham), 2015
- Wine sommelier (Italian Association of Sommeliers), 2013-2014
- Virgin olive oil and table olives sensory assessment (International Olive Council)
- Advanced course on obesity (Real Academia Nacional de Farmacia)
- Mediterranean diet and human health (University of Cordoba, Spain)
- Sustainable Agriculture and Rural Development (Mediterranean Agronomic Institute of Bari IAM-Bari, part of the CIHEAM, Centre International d'Hautes Ètudes Agronomiques Méditerranéennes)
Awards:
- Awarded as best poster for potential long-term business impact by the Society of Chemical Industry (Nottingham, UK)
- Selected by the International Olive Council, Technical section, for a 5 months traineeship (Madrid, Spain)
- First national prize for the best Master's degree thesis, given by the National Union of Consumers (Italy)
- Awarded as best student of Bachelor's degree of the Faculty of Agriculture for the year , University Federico II (Naples, Italy)
You can found my complete Curriculum Vitae et Studiorum here on LikedIN, or you can send me an email.