LIBURDI KatiaRicercatore a tempo determinato Legge 240/10
Settore scientifico disciplinare di riferimento
||Università degli Studi della TUSCIA
Struttura di afferenza
DAFNE - Dipartimento di Scienze Agrarie e Forestali
Orari di ricevimentoil martedi ed il giovedì, dalle 15 alle 16.
Blocco A (edificio Agraria Vecchia), piano II
CurriculumLiburdi Katia has completed her PhD during the 2007 year from University of Sapienza (Rome, Italy). From March 2011, she is Assistant Professor and lecturer in food science and technology disciplines at the University of Tuscia.
Dr Katia Liburdi conducted research focused on the development of immobilised enzyme for food applications. The derived knowledge has published in 36 peer-reviewed quality journals and six papers on national and international congress proceedings. Moreover, she spent different periods abroad for research activity. During the 2018, she was Research Visiting at the University of Debrecen ( Hungary) and Research Assistant at the University College of Cork (Ireland). Also, teaching and administrative activities, in the area of Food Science and Technology, have been conducted within the Department at the University of Tuscia. Dr Katia Liburdi has revised many scientific articles for different journals, in the field of FOOD SCIENCE AND TECHNOLOGY, which are Q1 and Q2 in the Scimago Journal Rank and Thomson Reuters. She is also a member of the Editorial Board of “Food Bioscence” (Scopus and WoS indexed with IF: 3.220), “Acta Alimentaria” (Scopus and WoS indexed with IF: 0.384) and Advances in Food Processing and Technology (Open Access Journal, Gavin Publisher).