Maurizio Servili

Professor, Department of Agriculture, Food and Environmental Sciences, University of Perugia

Prof. Maurizio Servili – Department of Agriculture, Food and Environmental Sciences, University of Perugia- via S. Costanzo, snc 06126 Perugia – Italy. Prof. Servili began his academic career as a researcher (1990-1998) at the Faculty of Agriculture of the University of Perugia, he worked as associate professor for three years at the Faculty of Agriculture of the University of Molise and is currently one of the Full professors at the Department of Agricultural, Food and Environmental Sciences of the University of Perugia and member of the Board of Directors of the aforementioned university.


His research activities are oriented towards the following main research topics in food technologies area (table olive, virgin olive oil, wine, tomato derivatives and by-products valorization). The most important research topics are listed below: a) study of the influence of minor compounds in virgin olive oils and canned tomatoes and in wine (phenolic substances, carotenoids and volatile compounds) on the sensory and health characteristics of the aforementioned products, b) evaluation of the antioxidant activity of the phenolic substances of virgin olive oil, c) characterization of virgin olive oils in relation to their geographical origin, d) optimization of the evaluation of the volatile substances of virgin olive oils, tomato and wine derivatives by headspace and evaluation of the relative correlations with the relative sensory profile, e) Innovations applied to the mechanical extraction process of virgin olive oils aimed at improving the health and sensory properties of the oil and enhancing secondary products such as vegetation waters and virgin pomace.

The scientific production consists of about 350 scientific contributions represented by publications in journals with Impact Factor, book chapters and essays, contributions in national and international conference proceedings. The impact of scientific production can be summarized through the bibliometric indicators related to publications and citations from Scopus: Number of publications: 196; H-index: 51; Citations by 5874 documents: 10150.

Participation in national and international research groups a member of the scientific society. Appointed by the Italian Ministry of Agriculture and Forestry Policies (Mipaaf) as a member of the national technical committee until 2012. Since 2008 he has been a member of the group of experts in chemistry of the group of oils of the International Olive Council. He is a member of the Italian Horticultural Society (SOI), of the Georgofili Academy of Florence and of the Italian Society of Food Science and Technology (Sistal). He is a member of the Academic Council of the National Academy of Olive and Oil, Spoleto (Italy) and of the Italian Society for the Study of Fatty Substances (SISSG), member of the Board of Directors of the University of Perugia.

Topic: The main technological innovations in the olive oil industry and their impacts on quality