Liburdi Katia

Reception times

Il martedì ed il giovedì, dalle 15 alle 16.
Blocco A (edificio Agraria Vecchia), piano II

Curriculum

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. Moreover, she spent different periods abroad for research activities. During the past five years, she was “Research Visiting” at the University of Debrecen (Hungary), a “Research Assistant” at the University College of Cork (Ireland) and “Invited Professor” at the Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine (USAMV, Romania). 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. The derived knowledge has been published in 44 peer-reviewed quality journals (h-index 18, Total Citation: 790 (by 361 documents); Scopus ID: 14016315000, Web of Science: R-8222-2018. ID ORCID: https://orcid.org/0000-0002-3175-5364). Since 2019, she has been Associate Editor of the Food Bioscience journal (IF: 5,318; JCR Q1 journal) and a member of the Editorial Board of Acta Alimentaria (Scopus and WoS indexed with IF: 0.384) and Foods (IF: 5,561; JCR Q1 journal) journals.